Description
Hibachi-style zucchini sautéed with garlic, ginger, and soy sauce for a Japanese steakhouse flavor.
Ingredients
- 2 large zucchini (green or yellow, unpeeled)
- 1 tbsp oil
- 2 tbsp butter (or more oil for a vegan version)
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 cup sliced onions
- 2 tsp soy sauce (or tamari for gluten-free)
- ¼ tsp salt
- ¼ tsp black pepper
- Chopped scallion greens & toasted sesame seeds (for garnish)
Instructions
- Rinse zucchini and pat dry. Trim ends and cut into 2-inch batons (about 8mm thick).
- Heat oil and butter in a large wok over medium-high heat.
- Add ginger and garlic; sauté for 4–5 seconds until fragrant.
- Toss in zucchini and onions. Sauté for 1 minute.
- Stir in soy sauce, salt, and pepper.
- Cook uncovered for 6–8 minutes, stirring often, until zucchini is slightly charred and moisture evaporates.
- Don’t overcook—zucchini should stay firm with a gentle bite.
- Garnish with scallions and sesame seeds. Serve hot.
Notes
- Use high heat for best results.
- Adjust soy sauce to taste.
- For crispier zucchini, reduce cooking time.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Sauté
- Cuisine: Japanese