Hibachi Zucchini Recipe

Introduction

Hibachi zucchini is a simple and flavorful side dish inspired by classic Japanese hibachi cooking. Tender zucchini wedges and sweet onions are quickly sautéed with savory teriyaki and soy sauces, then garnished with sesame seeds for a delightful finish.

Ingredients

• 3 medium zucchini (cut into 2 inch long segments, then each segment cut into 6 wedges)
• 2 Tbsp cooking oil (Benihana suggests safflower oil)
• 1 medium yellow sweet onion (cut into large chunks, about 1 to 1 1/2 inches)
• 2 Tbsp teriyaki sauce
• 1 Tbsp soy sauce
• 1/4 tsp crushed red bell pepper flakes (or more, to taste)
• 1/4 tsp pepper
• 1 tsp sesame seeds (optional, for garnish)

Instructions

1. Step 1: Wash and trim the ends of the zucchini. Cut each zucchini lengthwise into 2 inch long pieces, then slice each of those pieces into 6 wedges. Cut the sweet onion into large chunks about 1 to 1 1/2 inches in size.
2. Step 2: Heat the cooking oil in a wok, large skillet, or frying pan over medium-high heat. Add the zucchini wedges and onion chunks, cooking for 2 minutes while stirring occasionally.
3. Step 3: Add the teriyaki sauce, soy sauce, crushed red pepper flakes, and pepper to the pan. Continue cooking the vegetables for another 3 to 4 minutes, or until they reach your preferred tenderness.
4. Step 4: Remove from heat and transfer to a serving dish. Garnish with sesame seeds if desired, and serve immediately.

Tips & Variations

• For extra flavor, add minced garlic or ginger when cooking the vegetables.
• Substitute tamari or coconut aminos for soy sauce to make it gluten-free.
• Add a sprinkle of chopped green onions or fresh cilantro for a fresh finish.
• Adjust crushed red pepper flakes to control the spice level to your taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Avoid overheating to keep the zucchini tender but not mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of zucchini?

Yes, you can substitute other vegetables like yellow squash, mushrooms, or bell peppers. Adjust cooking times accordingly based on the vegetable’s texture.

What type of oil is best for hibachi cooking?

Safflower oil is recommended due to its high smoke point and neutral flavor, but vegetable oil or canola oil also work well.

Hibachi Zucchini Recipe

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4.6 from 120 reviews

This Hibachi Zucchini recipe is a flavorful and quick stir-fry dish inspired by Japanese hibachi cooking. Featuring tender zucchini wedges and sweet onion chunks sautéed with savory teriyaki and soy sauces, finished with a hint of spice from crushed red pepper flakes, it’s an easy side or light main that’s perfect for any meal.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

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Vegetables

• 3 medium zucchini (cut into 2 inch long segments, then each segment cut into 6 wedges)
• 1 medium onion (yellow, sweet onion, cut into large chunks about 1–1 1/2 inch size)

Sauces and Seasonings

• 2 Tbsp cooking oil (preferably safflower oil)
• 2 Tbsp teriyaki sauce
• 1 Tbsp soy sauce
• 1/4 tsp crushed red bell pepper flakes (or more, to taste)
• 1/4 tsp pepper
• 1 tsp sesame seeds (optional, for garnish)

Instructions

1. Prepare zucchini and onion: Wash and trim the ends of the zucchini. Cut the zucchini lengthwise into 2 inch long pieces, then slice each piece into 6 wedges. Peel and cut the sweet onion into large chunks roughly 1 to 1 1/2 inches in size.
2. Heat the oil: In a wok or large skillet over medium-high heat, add 2 tablespoons of safflower oil and allow it to heat up until shimmering but not smoking.
3. Cook the vegetables: Add the zucchini wedges and onion chunks to the hot pan. Stir occasionally and cook for about 2 minutes to begin softening and slightly browning the vegetables.
4. Add sauces and seasoning: Pour in 2 tablespoons of teriyaki sauce and 1 tablespoon of soy sauce, then sprinkle with 1/4 teaspoon crushed red pepper flakes and 1/4 teaspoon ground pepper. Stir well to coat the vegetables evenly.
5. Finish cooking: Continue to cook the zucchini and onions for an additional 3 to 4 minutes, stirring occasionally, until the vegetables reach your preferred tenderness while absorbing the savory sauce flavors.
6. Serve: Remove the pan from heat and immediately transfer the cooked vegetables to a serving dish. Optionally, garnish with 1 teaspoon of sesame seeds for a nutty crunch and visual appeal.

Notes

• Use safflower oil as recommended for its high smoke point and mild flavor, but vegetable or canola oil can be substituted.
• Adjust crushed red pepper flakes to your preferred spice level or omit for no heat.
• For a gluten-free version, use gluten-free soy sauce and teriyaki sauce.
• This dish pairs well as a side with grilled meats or tofu, or can be enjoyed as a light vegetarian entrée.
• Ensure not to overcook the zucchini to maintain a nice tender-crisp texture.

Keywords: Hibachi Zucchini, Teriyaki Zucchini, Japanese Side Dish, Stir-Fried Zucchini, Vegetarian Hibachi