Hibachi Zucchini

I adore how this hibachi zucchini turns simple summer squash into a flavorful side—tender yet crisp zucchini batons, kissed with garlic and a savory soy-based glaze, ready in just about 15 minutes. It brings that Japanese steakhouse flair to my table at home.

Why I’ll Love This Recipe

I love how quickly it comes together and how well it complements everything from rice bowls to grilled meats. The balance of garlic and soy glaze creates rich, umami-packed flavor, and the slight charring on zucchini gives it both texture and depth—without any fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Zucchini (green or yellow), cut into 2-inch batons

• Onion, sliced or cut into bite-sized pieces

• Vegetable oil (or neutral oil)

• Butter (optional, for richness)

• Minced garlic

• Minced ginger

• Soy sauce (or tamari for gluten‑free)

• Salt and freshly ground black pepper

• Sesame oil (optional, for extra flavor)

• Toasted sesame seeds (for garnish)

directions

1. I heat a wok or skillet over medium-high heat and swirl in oil (and butter if using)

2. I quickly sauté the minced garlic and ginger for just a few seconds until fragrant

3. I add the zucchini batons and onions, stirring occasionally so they develop a light char while staying tender-crisp

4. I drizzle in soy sauce, season with salt and pepper, and toss everything until the glaze is evenly coated—the zucchini softens slightly but keeps a bite

5. If I’m in the mood for extra depth, I finish with a splash of sesame oil before removing from heat. Then I sprinkle with toasted sesame seeds before serving for a nice nutty texture

Servings and timing

• Serves about 4 people as a side.

• Total time: approximately 15 minutes—5 minutes prep, 10 minutes cook.

Variations

I sometimes:

• Add teriyaki sauce for a sweeter twist

• Toss in red pepper flakes for heat

• Include mushrooms or bell peppers for more color and texture

• Garnish with chopped scallions instead of sesame seeds for bright freshness

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I gently warm it in a hot skillet with a splash of oil—it revives that crisp texture and edge of char beautifully

FAQs

Can I use yellow squash instead of zucchini?

Absolutely—yellow squash works just the same as green zucchini and cooks beautifully in this style

What if I don’t have ginger?

You can skip it or use a pinch of ground ginger—though fresh ginger adds that classic hibachi lift and warmth.

Will the zucchini get mushy?

Not if you cook it just right—keeping the pan hot, stirring often, and ending the cook when it’s still slightly firm avoids a soggy result

Can I make it vegan?

Yes—simply use oil instead of butter for full vegan compliance.

What do you serve this with?

I pair it with hibachi fried rice, grilled meats, or keep it vegetarian with rice bowls and sauces like yum yum or ginger sauce for dipping

Conclusion

I find that hibachi zucchini is one of the most satisfying quick sides—bright, savory, and just the right amount of charred goodness. It elevates an ordinary meal with minimal effort, and I make it whenever I crave that steakhouse vibe at home.

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