Dinner

Hibachi Zucchini Recipe

Name: Hibachi Zucchini Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Japanese
Ingredients: 2 medium zucchinis; 1 medium onion; 1 teaspoon garlic, minced; 1 teaspoon ginger, minced; 1 tablespoon vegetable oil; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon sesame seeds; 1/2 teaspoon salt; 1/4 teaspoon black pepper

ByMaya Arden December 21, 2025December 21, 2025

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Introduction

Hibachi zucchini is a simple, flavorful side dish inspired by Japanese steakhouse cooking. Tender zucchini and onions are quickly sautéed with garlic, ginger, and savory sauces for a perfect balance of taste and texture. It’s a quick and healthy addition to any meal.

The dish shows a white plate filled with thick pieces of zucchini coated in a glossy dark brown sauce sprinkled with white sesame seeds and small bright green onion slices. On the side of the plate, there is a piece of grilled chicken with a slightly charred, golden-brown surface marked with black grill lines. The zucchini pieces are stacked closely, showing a mix of soft interior and firm green skin. The whole scene is set on a white marbled surface with a bit of a gray cloth underneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium zucchinis
1 medium onion

1 teaspoon garlic, minced
1 teaspoon ginger, minced

1 tablespoon vegetable oil
2 tablespoons soy sauce

1 tablespoon sesame oil
1 tablespoon sesame seeds
1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

Step 1: Slice the zucchinis into sticks about half an inch square and 2-3 inches long. Cut the onion into quarters from root to end, then slice into half-inch pieces.
Step 2: Preheat a sauté pan or wok over medium-high heat. Once hot, add the vegetable oil and heat until it shimmers, about 30 seconds to 1 minute.

Step 3: Add the sliced onion to the pan and cook for about 2 minutes, stirring occasionally, until it softens.
Step 4: Add the minced garlic and ginger to the pan, stirring constantly for about 30 seconds to release their aroma.
Step 5: Add the zucchini sticks and continue cooking for 4-5 minutes, stirring every minute to allow slight browning for extra flavor.

Step 6: Pour in the soy sauce and sesame oil. Sprinkle with salt, black pepper, and sesame seeds. Sauté for about 1 minute more until the vegetables are tender-crisp and well coated.
Step 7: Serve warm alongside fried rice, your favorite protein, and yum yum sauce for an authentic Japanese steakhouse experience. Enjoy!

Tips & Variations

For a spicier kick, add a pinch of red pepper flakes when sautéing the garlic and ginger.

Try using tamari or coconut aminos instead of soy sauce for a gluten-free option.
Adding sliced mushrooms or bell peppers can increase the veggie variety and color on your plate.
Toast the sesame seeds lightly beforehand to enhance their nutty flavor.

Storage

Store leftover hibachi zucchini in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave just until warmed through to keep the vegetables tender but not soggy.

How to Serve

A white bowl filled with cooked zucchini sticks cut into thick, uneven wedges, each piece showing bright green skin with a tender, lightly browned yellow interior. The zucchini is coated in a shiny, dark brown sauce with visible herbs and small bits of seasoning. White sesame seeds are scattered generously over the zucchini, adding texture and contrast. The bowl sits on a white marbled surface, and the shot is focused closely to capture the glossiness and details of the sauce on the vegetable pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

Fresh zucchini works best because it retains a crisp texture when sautéed. Frozen zucchini tends to become watery and soft, which may affect the dish’s texture.