Hibachi Zucchini
This hibachi zucchini is buttery, savory, and tender with a slight bite—just like your favorite Japanese steakhouse. A quick, comforting side dish made with simple ingredients and bold flavor.
Equipment
- Large Skillet or Flat Pan
- Spatula or Tongs
- Knife
- Cutting Board
- Measuring Spoons
Ingredients
Zucchini
- 3 medium zucchini, sliced into spears or thick rounds
Seasoning and Sauce
- 2 tbsp butter
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tsp garlic powder or 2 cloves fresh garlic, minced
- 1/2 tsp black pepper
- sesame seeds optional, for garnish
Instructions
- Heat the pan: Place a large skillet over medium-high heat. Add the butter and sesame oil and let them melt until fragrant.
- Sear the zucchini: Add the sliced zucchini in a single layer. Let it cook undisturbed for 1–2 minutes to develop a light sear.
- Season the zucchini: Sprinkle the garlic powder and black pepper over the zucchini. Toss gently to coat evenly.
- Add the soy sauce: Drizzle the soy sauce over the zucchini and stir. The sauce will sizzle and glaze the vegetables.
- Cook until tender: Continue cooking for 4–6 minutes, stirring occasionally, until the zucchini is tender with a slight bite.
- Finish and serve: Remove from heat, garnish with sesame seeds if desired, and serve immediately while hot.