Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
