Sizzling, garlicky, and perfectly tender-crisp, Hibachi Zucchini is the unsung hero of your favorite Japanese steakhouse experience. Its charm lies in its simplicity: vibrant zucchini slices stir-fried with a touch of soy sauce, garlic, and a hint of sesame oil until they are just the right balance of crisp and juicy.
This easy side dish is not only lightning fast to whip up at home, but it’s also incredibly versatile. Whether you’re cooking up a hibachi-style dinner with steak and fried rice or looking to jazz up grilled chicken or tofu, these zucchini slices bring restaurant-quality flavor to your kitchen.
What Kind of Zucchini Should I Use?
Fresh, firm medium-sized zucchinis are ideal for this dish. Look for ones with shiny, unblemished skin and no soft spots. Smaller zucchinis tend to be more tender and have fewer seeds, which makes them perfect for quick stir-frying.
Ingredients for the Hibachi Zucchini
- 2 medium zucchinis, halved lengthwise and sliced into half-moons
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1/2 teaspoon ground black pepper
- 1 tablespoon water
- Optional: toasted sesame seeds for garnish
How To Make the Hibachi Zucchini
Step 1: Prep Your Ingredients
Slice your zucchini into half-moons. Mince the garlic cloves and have your soy sauce, butter, and sesame oil measured and ready to go.
Step 2: Sauté Garlic
Heat a large skillet or wok over medium-high heat. Add the sesame oil and minced garlic, sautéing for 30 seconds until fragrant.
Step 3: Cook the Zucchini
Add the sliced zucchini and stir-fry for about 3 to 4 minutes. You want them to remain crisp-tender with slight browning.
Step 4: Add Flavor
Toss in the soy sauce, butter, black pepper, and a splash of water. Stir everything together, allowing the butter to melt and coat the zucchini evenly.
Step 5: Serve
Remove from heat and garnish with toasted sesame seeds if desired. Serve immediately while hot.
Serving and Storing Hibachi Zucchini
This zucchini dish is best served fresh off the skillet, piping hot and flavorful. Pair it with hibachi fried rice, grilled steak, shrimp, or teriyaki chicken for a complete meal. For a plant-based option, it’s excellent alongside tofu or a big bowl of stir-fried noodles.
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, toss them back into a hot pan for 1-2 minutes to restore their texture.
Frequently Asked Questions
Can I use other vegetables in this recipe?
Yes! Mushrooms, onions, or bell peppers are great additions and cook at a similar speed.
Can I make this oil-free?
You can omit the sesame oil and cook with just a small amount of water, but you will lose some of that classic hibachi flavor.
What kind of soy sauce is best?
Regular or low-sodium soy sauce both work well. If you’re gluten-free, choose tamari as a substitute.
How do I avoid soggy zucchini?
Don’t overcrowd the pan. Cook in a single layer and stir-fry quickly on high heat to keep them crisp.
Is this recipe spicy?
No, but you can always add a pinch of red pepper flakes or a drizzle of sriracha if you like a kick.
Want More Zucchini Ideas?
If you’re hooked on zucchini, you’re in for a treat. Here are more ways to enjoy this summer staple:
- Giant Zucchini Parmesan is a cheesy, hearty comfort meal.
- Mexican Zucchini and Ground Beef Skillet for a one-pan dinner win.
- White Sauce Zucchini Spinach Lasagna offers a creamy, savory twist on a classic.
- Calabacitas con Carne Molida en Salsa Verde is a delicious Mexican dish featuring tender squash and ground meat.
- Cheesy Cabbage Casserole if you’re in the mood for more baked veggie comfort.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest veggie board so it’s just a click away when dinner calls.
I’d love to hear how your hibachi zucchini turns out. Did you add mushrooms? Use a cast-iron pan? Maybe you paired it with some teriyaki salmon?
Drop your tweaks or questions in the comments—sharing ideas is what makes home cooking so fun.
For more quick and delicious inspiration, follow me on Pinterest @NinaDishes.
Hibachi Zucchini
- Total Time: 10 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
Hibachi Zucchini is a quick and flavorful Japanese steakhouse-inspired side dish. Stir-fried in sesame oil with garlic, soy sauce, and butter, it’s perfectly crisp-tender and pairs beautifully with rice, steak, chicken, or tofu.
Ingredients
2 medium zucchinis, halved lengthwise and sliced into half-moons
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon butter
2 garlic cloves, minced
0.5 teaspoon ground black pepper
1 tablespoon water
Optional toasted sesame seeds for garnish
Instructions
1. Slice your zucchini into half-moons. Mince the garlic and measure out the sesame oil, soy sauce, and butter.
2. Heat a skillet or wok over medium-high heat. Add the sesame oil and garlic, cooking for 30 seconds until fragrant.
3. Add zucchini and stir-fry for 3–4 minutes, just until crisp-tender and slightly browned.
4. Stir in the soy sauce, butter, pepper, and water. Mix until butter melts and evenly coats the zucchini.
5. Remove from heat, garnish with sesame seeds if using, and serve immediately.
Notes
Use high heat to keep the zucchini crisp.
Don’t overcrowd the pan; cook in batches if needed.
Add mushrooms or onions to vary the texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
Keywords: hibachi zucchini, easy zucchini stir-fry, Japanese steakhouse vegetables
