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Hibachi Zucchini

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A vibrant and mouthwatering vegetarian dish capturing the essence of Japanese hibachi grilling, perfect for busy weeknights.

Ingredients

Scale
  • 2 large zucchini, sliced into ½-inch half-moons
  • 1 tablespoon neutral oil (vegetable or canola)
  • 2 tablespoons butter
  • 1 cup sliced onions
  • 1 teaspoon fresh minced ginger
  • 1 teaspoon fresh minced garlic
  • 2 teaspoons soy sauce (or tamari for gluten-free)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Chopped scallion greens for garnish
  • Toasted sesame seeds for garnish

Instructions

  1. Prepare Your Working Space: Arrange all your ingredients within easy reach. Chop the zucchini and slice the onions. Mince the garlic and ginger finely.
  2. Heat the Skillet: Set a large skillet over medium-high heat until hot.
  3. Add the Oil: Drizzle in the neutral oil and wait for it to shimmer.
  4. Sauté Onions: Add onions to the skillet, cooking for 2-3 minutes until golden brown.
  5. Incorporate Garlic and Ginger: Stir in minced garlic and ginger, cooking for about a minute.
  6. Add Zucchini: Toss in zucchini, season with salt and black pepper, and cook for 5-7 minutes until tender but crunchy.
  7. Pour Soy Sauce: Add soy sauce, cooking for another minute to meld flavors.
  8. Finish with Butter: Remove from heat and stir in butter until melted.
  9. Serve & Garnish: Plate and garnish with scallion greens and sesame seeds. Serve hot and enjoy!

Notes

For added flavor, marinate the zucchini in soy sauce and ginger before cooking. Customize with red pepper flakes or pre-chopped veggies for convenience.

Nutrition

Find it online: https://goandweb.com/hibachi-zucchini/