This hibachi zucchini recipe is incredibly easy to prepare and takes just minutes to cook. It’s perfect for a weeknight side or as part of a larger Japanese-inspired dinner. Whether you’re trying to sneak more vegetables into your diet or simply love the taste of hibachi-style meals, this dish delivers restaurant-quality flavor at home. It’s also gluten-free adaptable and vegan-friendly, making it a great choice for different dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Zucchini
Soy sauce
Garlic
Sesame oil
Vegetable oil or canola oil
Salt
Pepper
Onion (optional for added flavor)
Butter (optional for richness)
Directions
Wash and slice the zucchini into half-moons or sticks, depending on your preference.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the zucchini and sauté for 3–4 minutes, stirring frequently, until it starts to soften but still retains a slight crunch.
Add minced garlic and optional chopped onion, and cook for another 1–2 minutes until fragrant.
Drizzle soy sauce and sesame oil over the zucchini and stir to coat evenly.
Season with salt and pepper to taste.
Optional: Stir in a small pat of butter for a richer flavor.
Serve immediately while hot.
Servings and timing
This recipe serves 4 as a side dish. Prep time: 5 minutes Cook time: 8 minutes Total time: 13 minutes
Variations
Add mushrooms or onions for extra depth of flavor.
Spice it up with a dash of chili flakes or sriracha.
Use coconut aminos instead of soy sauce for a gluten-free and lower-sodium version.
Top with sesame seeds for a nutty crunch.
Add tofu or shrimp for a more filling side or light main dish.
Storage/Reheating
Store leftover hibachi zucchini in an airtight container in the refrigerator for up to 3 days. To reheat, sauté briefly in a skillet over medium heat until warmed through. Avoid microwaving for long periods, as it may make the zucchini soggy. You can also reheat in the oven at 350°F for about 10 minutes.
FAQs
How do you cut zucchini for hibachi?
Slice the zucchini into half-moons or sticks about ½-inch thick to ensure even cooking and a nice sear.
Can I make hibachi zucchini without soy sauce?
Yes, you can substitute with tamari or coconut aminos for a soy-free version.
Is hibachi zucchini healthy?
Absolutely. It’s low in calories and rich in fiber and vitamins, especially when made with minimal oil and no added butter.
Can I grill the zucchini instead?
Yes, grilling adds a nice charred flavor. Just brush with oil and cook on a hot grill for a few minutes on each side.
What’s the best oil for cooking hibachi-style zucchini?
Vegetable, canola, or avocado oil works well due to their high smoke points. Sesame oil is better used for flavor after cooking.
Can I use frozen zucchini?
Fresh is best for texture, but you can use frozen zucchini if it’s thawed and well-drained to avoid sogginess.
What do you serve with hibachi zucchini?
It pairs well with fried rice, grilled meats, shrimp, or other hibachi-style vegetables.
Can I add other vegetables?
Definitely. Mushrooms, onions, bell peppers, or carrots work great in this dish.
How do I keep zucchini from getting mushy?
Cook over high heat and avoid overcrowding the pan to maintain a tender-crisp texture.
Is this recipe vegan?
Yes, as long as you skip the butter or use a plant-based alternative.
Conclusion
Hibachi Zucchini is a simple yet flavorful side that brings the taste of a Japanese steakhouse to your dinner table. With a short ingredient list and quick cook time, it’s a go-to dish for busy weeknights or when you want to add a healthy, delicious veggie to your meal. Try it with your favorite hibachi main courses for a complete experience at home.
Hibachi Zucchini is a quick and flavorful Japanese steakhouse-style side dish made with sautéed zucchini, garlic, soy sauce, and sesame oil. It’s tender-crisp, healthy, and easy to prepare in under 15 minutes.
Ingredients
2 medium zucchinis, sliced into half-moons or sticks
1 tbsp vegetable oil or canola oil
2 cloves garlic, minced
1 tbsp soy sauce
1 tsp sesame oil
Salt, to taste
Black pepper, to taste
2 tbsp chopped onion (optional)
1 tsp butter (optional)
Instructions
Wash and slice the zucchini into half-moons or sticks, about ½-inch thick.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the zucchini and sauté for 3–4 minutes, stirring frequently, until slightly softened but still crisp.
Add minced garlic and optional chopped onion; cook for 1–2 minutes until fragrant.
Drizzle soy sauce and sesame oil over the zucchini and stir to coat evenly.
Season with salt and pepper to taste.
Optional: Stir in a small pat of butter for extra richness.
Serve immediately while hot.
Notes
Use coconut aminos for a gluten-free version.Top with sesame seeds for added crunch.Don’t overcrowd the pan to avoid soggy zucchini.Store leftovers in the fridge for up to 3 days.Reheat in a skillet or oven for best texture.
