Description
Hibachi Zucchini is a fan-favorite side dish at Japanese steakhouses—and now you can recreate it in your own kitchen! Lightly sautéed zucchini and onions are tossed in a simple but flavorful garlic butter and soy sauce glaze, giving this quick-cooking veggie medley a rich umami depth. It’s perfect alongside rice, noodles, grilled proteins, or as part of a full hibachi-style dinner at home.
Ingredients
Scale
- 2 medium zucchini, sliced into thick matchsticks or half-moons
- 1/2 onion, sliced into strips (white or yellow)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 clove garlic, minced
- 1 tbsp soy sauce (or tamari for gluten-free)
- Optional: sesame seeds, black pepper, or lemon wedges for serving
Instructions
- Heat the oil and butter:
- In a large skillet or wok over medium-high heat, add olive oil and butter. Let it melt and begin to sizzle slightly.
- Sauté the vegetables:
- Add the sliced zucchini and onions. Stir-fry for 4–5 minutes until just tender but still crisp.
- Add garlic and soy sauce:
- Stir in the minced garlic and soy sauce. Cook for another 1–2 minutes until fragrant and lightly glazed.
- Serve immediately:
- Garnish with a pinch of sesame seeds, freshly cracked black pepper, or a squeeze of lemon if desired.
Notes
- Don’t overcook: Zucchini should be tender yet crisp—not mushy
- Extra flavor: Add a splash of mirin, rice vinegar, or sesame oil
- Spicy twist: Toss in chili flakes or a drizzle of sriracha
- Vegan option: Omit butter or use plant-based butter
- Protein boost: Add cooked shrimp, tofu, or shredded chicken directly to the skillet
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Sides
- Method: Sautéed
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup sautéed zucchini
- Calories: 90
- Sugar: 3g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 8mg