If you’ve ever sat at a hibachi grill, you know how magical those sizzling veggies can be. This hibachi zucchini with onions recipe brings those same restaurant-style flavors to your home kitchen in just minutes. Crisp-tender zucchini, lightly caramelized onion, and a savory soy-garlic sauce come together in one skillet for the perfect plant-based side.
It’s quick, easy, and made with just a handful of ingredients you probably already have on hand.
Ingredients & Substitutions
- Zucchini – Cut into batons (2–3 inches long, ½-inch thick). This gives you that classic hibachi style bite.
- Onion – Yellow onion brings natural sweetness, while green onion bottoms give a mild, earthy flavor.
- Avocado oil – Great for high-heat cooking. Can substitute with canola or grapeseed oil.
- Soy sauce – Use low-sodium for balance. Tamari works for gluten-free.
- Toasted sesame oil – Adds a deep, nutty flavor. A little goes a long way.
- Honey or maple syrup – Just a touch of sweetness rounds out the flavors.
- Garlic – Freshly minced for maximum flavor.
Optional: add fresh ginger or a pinch of chili flakes for extra depth.
Helpful Tools
- Large skillet or wok (for even searing)
- Sharp knife (to cut batons evenly)
- Cutting board
- Small bowl (for whisking the sauce)
- Wooden spoon or spatula
How to Make This Hibachi Zucchini with Onions Recipe
- Make the sauce – In a small bowl, whisk together soy sauce, sesame oil, honey (or maple syrup), and garlic. Set aside.
- Cook the onions – Heat oil in a skillet over medium-high. Add onion slices and sauté 2–3 minutes until slightly softened.
- Sear the zucchini – Add zucchini batons and cook for 4–5 minutes, stirring occasionally, until golden and crisp-tender.
- Toss with sauce – Pour sauce into the pan, stir to coat evenly, and cook for 1–2 minutes until slightly reduced.
- Serve – Plate hot and garnish with sesame seeds or extra green onion.
Tips & Tricks
- Don’t overcrowd the skillet—give zucchini room to sear, not steam.
- Cut zucchini evenly so they cook at the same rate.
- For a spicier version, add chili flakes or sriracha to the sauce.
- Serve alongside rice, noodles, or tofu for a full meal.
Frequently Asked Questions
Yes, you can make it ahead and store in the fridge for 2–3 days. For best texture, quickly reheat in a hot skillet before serving.
Absolutely! Mushrooms, bell peppers, or broccoli also taste delicious cooked hibachi-style in the same sauce.
Yes, just use maple syrup instead of honey and the recipe is fully vegan-friendly.
Yes! Just be sure to use a larger pan or cook in batches so the zucchini sears properly instead of steaming.
It’s great with fried rice, lo mein, or as a side to crispy tofu, dumplings, or stir-fried noodles.
Hibachi Zucchini with Onions
Ingredients
- 2 medium zucchinis, cut into batons (about 2–3 inches long, ½-inch thick sticks)
- 1 tbsp avocado oil (or other neutral oil)
- ½ yellow onion, thinly sliced or the bottoms of 2–3 green onions, cut into 1-inch pieces
Sauce
- 1 tbsp low-sodium soy sauce
- ½ tsp toasted sesame oil
- 1 tsp honey or maple syrup
- 1 clove minced garlic
Instructions
- Whisk sauce ingredients in a small bowl and set aside.
- Heat oil in a skillet over medium-high. Sauté onion 2-3 minutes.
- Add zucchini batons and cook 4–5 minutes, stirring, until golden and crisp-tender.
- Pour in sauce, toss to coat, and cook 1–2 minutes more.
- Serve hot, garnished with sesame seeds or extra green onion. Enjoy!
Video
Notes
Notes & Variations
- Onion options: Use yellow onion for sweetness or green onion bottoms for a milder flavor.
- Extra flavor: Add a small knob of grated ginger or a pinch of chili flakes for a spicy kick.
- Storage: Keeps 2–3 days in the fridge, best reheated quickly in a hot skillet.
Nutrition
Conclusion: Hibachi Zucchini with Onions
This hibachi zucchini with onions is a quick, flavorful, and healthy side dish that transforms simple ingredients into something exciting. With just a skillet and a few pantry staples, you’ll bring hibachi-style dining right into your kitchen.
