Easy Hibachi Zucchini Recipes
Quick hibachi-style zucchini with onions, garlic butter, and a glossy soy finish. A fast, flavorful side for any night.
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Servings:
Ingredients
Main Ingredients
- 4 cup zucchini, halved and sliced into half-moons
- 1.25 cup yellow onion, thinly sliced
- 1.5 tbsp unsalted butter
- 1.5 tbsp low-sodium soy sauce
- 1.5 tsp garlic, minced
- 1 tsp toasted sesame oil
- 0.25 tsp kosher salt
- 0.25 tsp black pepper
- 0.5 tsp granulated sugar balances the soy
- 1 tsp sesame seeds for garnish
- 1 tsp lemon juice or rice vinegar, to finish
Instructions
Preparation Steps
- Prep vegetables: slice zucchini into half-moons and thinly slice the onion; mince the garlic.
- Heat a large skillet or griddle over medium-high until hot.
- Melt 1 tablespoon butter in the pan. Add onions and cook, stirring, until lightly golden, about 2 minutes.
- Add zucchini in an even layer. Sear undisturbed 2 minutes to get some color.
- Toss and season with salt, pepper, and sugar. Cook until crisp-tender, 2–3 minutes.
- Stir in garlic and cook just until fragrant, about 30 seconds.
- Pour in soy sauce and sesame oil. Toss until the vegetables are glazed, 1–2 minutes.
- Cut heat, add remaining 1/2 tablespoon butter and lemon juice. Toss to melt, sprinkle sesame seeds, and serve hot.
Notes
Variation: Add sliced mushrooms with the onions, or finish with a pinch of red pepper flakes for heat. Serve alongside fried rice or grilled chicken. Leftovers keep 3 days in the fridge; reheat quickly in a hot skillet to keep the zucchini crisp.
This recipe is an original creation inspired by classic Easy Hibachi Zucchini Recipes flavors. All ingredient ratios and instructions are independently developed.