Homemade Hibachi Zucchini

Homemade Hibachi Zucchini have ALL the crave-worthy flavour of Zucchini with onions,recipe will transform garden-fresh into a vibrant,hat comes together in just 15 minutes.Flavor-packed side,This quick sautéed zucchini with onions medley is the perfect way to use summer recipes while adding to your family dinner table.

You know those hibachi grills at Japanese steakhouses where the chef flips shrimp into hats and sets onion volcanoes on fire!! Well, this isn’t that but it does come pretty close in taste even though it skips the theatrics and honestly I’ll take “tastes like restaurant magic” rather than “almost lit my kitchen on fire” any day.

The first time I tried to make hibachi zucchini at home I was way too confident because I chopped everything too thick then forgot the soy sauce and somehow managed to undercook while also overcooking it so impressive right.That was two years ago.

But after a couple or maybe several more tries I nailed it since that perfect sizzle came together with a little garlic along with the tiniest kick of ginger and that buttery finish made it a total win.

Have you ever tried to recreate a restaurant dish at home and thought this might actually be better than takeout! Well, that was me with this one because I even caught my sister sneaking bites off the pan before dinner so I was happy for that.

So if you’ve got zucchini hanging out in your fridge looking sad and forgotten then this one’s for you.

Ingredients :

• 2 medium zucchini, sliced into thick half-moons
• 1 small onion, sliced thinly
• 1 tablespoon olive oil or sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon garlic minced
• 1 teaspoon butter
• Salt and black pepper, to taste
• Optional: sesame seeds or a splash of teriyaki sauce

How to Make Hibachi Zucchini

Step 1

The first thing you need to do is prepare the vegetables: Wash the zucchini and trim off the ends. Slice each zucchini lengthwise, then cut it into thick, crescent-shaped pieces. Slice the onion into thin strips.

Step 2

Second: Heat the pan: Place a large frying pan or non-stick skillet over medium heat. Add olive oil or sesame oil and let it heat up.

Step 3

Now: Cook the vegetables: Add the sliced onion first. Cook for 2-3 minutes until softened. Then add the zucchini. Let it cook without stirring for 2 minutes, until golden brown on one side.

Step 4

Then add the seasoning: Stir in the minced garlic and cook for 30 seconds until fragrant. Add the soy sauce and butter. Stir everything together until the vegetables are coated and glossy.

Step 5

Finishing touch: Let everything cook for another 2-3 minutes, stirring occasionally. Season with salt and pepper. Sprinkle sesame seeds on top, if desired. Serve hot: Remove from heat and serve warm. You can enjoy it with rice, noodles, or grilled chicken.

Kitchen Equipment Needed :

To make these yummy Hibachi Zucchini you’ll only need a few basic kitchen tools

• Cutting board
• Sharp knife
• Large skillet or non-stick frying pan
• Wooden spoon or spatula
• Measuring spoons
• Bowl optional, for prepping vegetables

Tips for Making the Best Hibachi Zucchini

Cut evenly: Try to slice your zucchini into even-sized pieces so they cook at the same rate.

Don’t overcrowd: If you’re making a big batch, cook in two rounds. Too many veggies at once will steam instead of sear.

Add a little spice: Add a pinch of red pepper flakes or a dash of chili oil if you like it spicy.

What to Eat with Hibachi Zucchini ??

I like to eat this hibachi with grilled meat, chicken, or shrimp. Sometimes I like it with fried rice. My daughter usually enjoys dessert and fruit juice after she’s finished this meal, so it’s become our tradition.

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