Name: Hibachi Zucchini Stir-Fry
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Japanese-Inspired
Ingredients: 2 medium zucchinis, sliced into half-moons; 1 tablespoon sesame oil; 1 tablespoon soy sauce (low sodium); ½ tablespoon teriyaki sauce; 1 garlic clove, minced; ¼ teaspoon ground ginger; ¼ teaspoon black pepper; ½ tablespoon butter (optional); 1 tablespoon chopped green onions (for garnish); Sesame seeds (optional garnish)

Why You’ll Love This Recipe

I love this recipe for its simplicity and deep, savory flavor. It’s fast, nutritious, and requires just a few ingredients that deliver a lot of taste. Whether I serve it as a side or a light main dish, it always satisfies. The combination of sesame oil, soy sauce, and teriyaki adds a deliciously rich layer to the tender-crisp zucchini.

ingredients

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

2 medium zucchinis, sliced into half-moons
1 tablespoon sesame oil
1 tablespoon soy sauce (low sodium preferred)
1/2 tablespoon teriyaki sauce
1 garlic clove, minced
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
1/2 tablespoon butter (optional for richness)
1 tablespoon chopped green onions (for garnish)
Sesame seeds (optional garnish)

directions

I heat sesame oil in a large skillet or wok over medium-high heat.

Then I add the minced garlic and sauté it for about 30 seconds, just until fragrant.

I toss in the zucchini slices and stir-fry for 3 to 4 minutes until they start to soften but still have a nice bite.

Next, I stir in the soy sauce, teriyaki sauce, ground ginger, and black pepper, making sure all the zucchini is well coated.

I cook it for another 2 minutes so the flavors can meld and the zucchini caramelizes slightly.

If I want a richer taste, I stir in a bit of butter until it melts into the sauce.

Finally, I remove the skillet from the heat and garnish the dish with chopped green onions and a sprinkle of sesame seeds.

Servings and timing

Prep Time: 5 minutes
Cooking Time: 7 minutes
Total Time: 12 minutes
Servings: 4 servings
Kcal: 85 kcal per serving

Variations

Sometimes I add mushrooms or sliced bell peppers for variety. If I want a bit of heat, I toss in a pinch of crushed red pepper flakes. For a touch of sweetness, I drizzle in a little mirin or a few drops of honey.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I quickly toss them in a skillet over medium heat until warmed through. The zucchini stays best when not overcooked.

FAQs

Can I use yellow squash instead of zucchini?

Yes, I swap in yellow squash or a mix of both for color and flavor.

Is this dish vegan?

It is vegan as long as I skip the butter or use a plant-based alternative.

What can I serve this with?

I often pair it with grilled chicken, shrimp, or tofu. It’s also great with rice or noodles.

Can I make it in advance?

Yes, but I prefer it fresh. I prep the ingredients ahead and stir-fry just before serving.

How do I keep the zucchini from getting mushy?

I make sure the skillet is hot before adding the zucchini and avoid overcrowding the pan.

Conclusion

Hibachi Zucchini Stir-Fry is one of those dishes I turn to when I need something quick, healthy, and delicious. It brings restaurant-style flavor to the table in just minutes and works with so many meals. I always find it’s a simple way to get veggies on the plate in a satisfying way.