Description
Hey flavor chaser — Beau here! Ready to bring that sizzling Japanese steakhouse vibe straight to your kitchen? This Hibachi Zucchini is buttery, garlicky, lightly charred, and ridiculously easy. No fancy tools, no chef showmanship — just your skillet, 20 minutes, and a sprinkle of sesame magic. Trust me, you’ll never look at humble zucchini the same again!
Ingredients
• 2 medium zucchini (green or yellow) — cut into 2-inch batons
• 1 tbsp avocado or grapeseed oil
• 2 tbsp butter (or vegan butter)
• 1 cup sliced onions (sweet or yellow)
• 1 tsp minced garlic
• 1 tsp minced fresh ginger
• 2 tsp soy sauce (or tamari)
• ¼ tsp salt + ¼ tsp black pepper
• Scallion greens + toasted sesame seeds for garnish
Instructions
1️⃣ Prep: Rinse, dry, and slice zucchini into sturdy batons. Pat dry — moisture is the enemy of char!
2️⃣ Heat It Up: Warm a large skillet or wok over medium-high heat. Add oil + butter. When foaming, add ginger & garlic — stir 5 seconds, no more!
3️⃣ Veggie Toss: Add zucchini & onions. Spread in a single layer. Sear 1 minute without stirring. Hear that sizzle? That’s your steakhouse moment.
4️⃣ Glaze: Drizzle soy sauce, sprinkle salt & pepper. Toss to coat. Stir-fry 6–8 mins, stirring every 1–2 mins, until charred but still crisp.
5️⃣ Finish: Kill heat. Sprinkle scallions & toasted sesame seeds. Serve hot and bask in your hibachi glory.
Notes
Want extra flair? Stir in chili crisp, mushrooms, or top with a fried egg!
- Prep Time: 10 min
- Cook Time: 10 min
Nutrition
- Calories: 100 Cal Per Serving
- Fat: 8g
- Carbohydrates: 5g
- Protein: 2g