Go Back
–+ servings
Hibachi Zucchini

Hibachi Zucchini

Delicious Hibachi Zucchini with a mix of flavors and textures, perfect as a side dish or main vegetarian meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Japanese
Servings 4 servings
Calories 98 kcal

Equipment

  • Wok

Ingredients
  

Zucchini Mixture

  • 2 large zucchini green or yellow
  • 1 tablespoon oil
  • 2 tablespoons butter salted or unsalted, replace with oil for vegan
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1 cup sliced onions
  • 2 teaspoons soy sauce use tamari for gluten free
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper powder
  • chopped scallion greens for garnishing
  • toasted white sesame seeds for garnishing

Instructions
 

Preparation Steps

  • Rinse zucchini and wipe them with a kitchen cloth. Discard ½-inch of top and bottom. Cut them into 2-inch long batons (batons are stick cut about 8 mm in thickness).
  • Do not peel the zucchini.
  • Heat oil and butter in a large wok over medium-high heat.
  • Add ginger and garlic and sauté for 4-5 seconds.
  • Add zucchini and onions and saute for a minute.
  • Now add soy sauce, salt, and pepper powder, and mix well.
  • Cook uncovered for 6-8 minutes until the liquid released by zucchini is evaporated and they are slightly charred, stirring frequently.

Nutrition

Serving: 1servingCalories: 98kcalCarbohydrates: 9gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 373mgPotassium: 497mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 32mgCalcium: 40mgIron: 1mg
Keyword healthy eating, Hibachi Zucchini, quick recipes, vegan option, vegetable dish, zucchini recipe
Tried this recipe?Let us know how it was!