Fresh Produce:

• 2 medium zucchini, sliced into thick batons or half-moons
• 1 small yellow onion, sliced into petals or strips
• 2–3 cloves garlic, finely chopped

Fats & Sauces:

• 1 tablespoon soy sauce (use tamari for gluten-free)
• 1 tablespoon butter (or oil for vegan option)
• 1 teaspoon sesame oil (optional but recommended)

Seasonings:

• Salt & black pepper, to taste
• Optional: toasted sesame seeds or scallions for garnish

1. Prep the Vegetables

Cut the zucchini into evenly sized chunks—either diagonal slices or baton-style for faster browning. Slice the onion to a similar size. Uniformity ensures even cooking.

2. Preheat Your Pan

Use a flat pan or a large cast iron skillet for best results. Heat over medium-high until it just starts to smoke slightly. This mimics the high heat of restaurant-style teppan grills.

3. Add the Aromatics

Melt butter or heat oil, then toss in the garlic. Let it cook for just a few seconds until fragrant. Be careful not to burn it.

4. Cook the Onions and Zucchini

Add onions first, sauté for 1–2 minutes, then add zucchini. Let them sit undisturbed for 2–3 minutes to allow a proper sear. Stir occasionally but don’t overdo it—you want charred spots.

5. Deglaze with Soy Sauce

Pour in soy sauce and toss quickly. It will sizzle and reduce rapidly, coating the vegetables. Add a splash of sesame oil for aroma if desired.

6. Season and Garnish

Finish with salt and pepper. Garnish with toasted sesame seeds or chopped scallions just before serving.

1. Sauce Swaps

• Teriyaki glaze for a sweet finish
• Coconut aminos for a gluten-free, soy-free alternative
• Chili-garlic sauce for heat

2. Add-In Veggies

• Mushrooms: Add earthiness
• Bell peppers: Add color and sweetness
• Carrots or broccoli: Boost texture and complexity

3. Flavor Enhancers

• A drizzle of yuzu or lemon juice for brightness
• Sprinkle of furikake for umami crunch
• Dash of mirin or rice vinegar for acidity

Serving Ideas for Your Hibachi Zucchini Recipe

Hibachi zucchini is incredibly versatile. It fits into a variety of dishes and can stand alone as a tasty snack or side.

Popular Pairings:

• Hibachi steak with fried rice
• Grilled shrimp, scallops, or teriyaki chicken
• Garlic butter noodles or lo mein
• Sushi rolls or poke bowls

Creative Uses:

• Add to rice bowls with tofu or tempura
• Toss into stir-fried noodles
• Serve cold in bento-style lunches
• Top with spicy mayo for a fusion snack

You can also drizzle with Yum-Yum sauce or sriracha mayo to make it extra indulgent.

Although best served fresh, hibachi zucchini stores well if done right.

To Store:

• Let cool completely
• Place in airtight container
• Refrigerate for up to 3–4 days

To Reheat:

• Warm in skillet over medium heat with a small amount of oil
• Avoid microwaving, which makes them soft and watery
• Alternatively, reheat in an oven-safe dish at 350°F for 10 minutes

Pro tip: Add freshly chopped scallions or a drizzle of soy sauce before serving again.

How do I get that restaurant-style hibachi flavor?

The secret lies in butter, soy sauce, and garlic, combined with high-heat cooking. Using cast iron helps mimic the char of teppanyaki grills.

Can I make this dish gluten-free?

Yes! Use tamari or coconut aminos instead of soy sauce, and check your butter or seasoning for hidden gluten sources.

Why is my zucchini soggy?

You’re likely overcrowding the pan or cooking over too low a heat. Let the zucchini sear for a minute or two before tossing.

Can I meal prep hibachi zucchini?

Absolutely. Cook and cool the veggies, then store in portions. They reheat well in a skillet or air fryer.

What’s the best way to cut zucchini for hibachi?

Use a thick baton cut or diagonal slice for more surface area. Uniformity ensures even searing and cooking.