Can I make Hibachi Zucchini ahead of time?

Yes! You can chop the zucchini and onion and prepare the garlic-ginger mixture up to one day in advance. For the best texture, cook the dish fresh just before serving.

How do I keep zucchini from turning mushy?

The secret is cooking on high heat and avoiding overcrowding in the pan. This ensures a quick sear and helps the zucchini stay firm and tender-crisp instead of soggy.

Is Hibachi Zucchini gluten-free?

Traditional soy sauce contains gluten, but you can easily make Hibachi Zucchini gluten-free by using tamari or coconut aminos instead. All other ingredients are naturally gluten-free.

What proteins go best with Hibachi Zucchini?

This dish pairs beautifully with hibachi chicken, shrimp, steak, or tofu. It also works as a flavorful topping for garlic fried rice or as a side to teriyaki noodles.

Hibachi Zucchini – Best 20-Minute Recipe for Flavor

Name: Hibachi Zucchini
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 2 large zucchini (green or yellow, unpeeled) – cut into 2-inch batons; 1 tablespoon oil – for sautéing; 2 tablespoons butter – for richness (or use extra oil for vegan); 1 teaspoon minced ginger – fresh preferred; 1 teaspoon minced garlic – for aroma and flavor; 1 cup sliced onions – yellow or red; 2 teaspoons soy sauce – or tamari for gluten-free; 1/4 teaspoon salt – to taste; 1/4 teaspoon black pepper – for seasoning; 2 tablespoons chopped scallion greens – for garnish; 1 tablespoon toasted sesame seeds – for garnish

Description

Hibachi Zucchini is a quick, flavorful Japanese-inspired side dish made with tender-crisp zucchini, onions, garlic, and ginger. Tossed in soy sauce and sesame oil, then garnished with scallions and sesame seeds, this dish delivers restaurant-style hibachi flavor in just 20 minutes.

Ingredients

Scale

2 large zucchini (green or yellow, unpeeled) – cut into 2-inch batons
1 tablespoon oil – for sautéing
2 tablespoons butter – for richness (or use extra oil for vegan)
1 teaspoon minced ginger – fresh preferred
1 teaspoon minced garlic – for aroma and flavor
1 cup sliced onions – yellow or red
2 teaspoons soy sauce – or tamari for gluten-free
1/4 teaspoon salt – to taste
1/4 teaspoon black pepper – for seasoning
2 tablespoons chopped scallion greens – for garnish
1 tablespoon toasted sesame seeds – for garnish

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Instructions

Rinse zucchini, pat dry, and cut into 2-inch batons about 8mm thick.
Heat oil and butter in a large wok or skillet over medium-high heat until shimmering.
Add minced ginger and garlic, sauté for 4–5 seconds until fragrant.
Add zucchini and onions, stirring quickly to coat.
Pour in soy sauce, then season with salt and black pepper.
Sauté uncovered for 6–8 minutes, stirring often, until zucchini is slightly charred but still firm.
Garnish with scallion greens and sesame seeds before serving hot.

Notes

Cook zucchini on high heat to keep it tender-crisp and avoid sogginess.
Do not overcrowd the pan; cook in batches if needed.
For vegan option, replace butter with oil.
For extra brightness, squeeze lime juice over the zucchini before serving.
Best served immediately, but leftovers can be stored for up to 3 days.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Stir-Fry
Cuisine: Japanese

Nutrition

Serving Size: 1 cup
Calories: 100
Sugar: 3g
Sodium: 400mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 2g
Cholesterol: 10mg