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Hibachi Zucchini with Onions

Hibachi Zucchini with Onions

A quick and flavorful veggie side dish inspired by hibachi restaurants—zucchini, onion, and a savory-sweet garlic soy sauce. Perfect with rice, noodles, or tofu!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Asian
Servings 2 -3

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.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 150g | Calories: 95kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 270mg | Potassium: 340mg | Fiber: 2g | Sugar: 4g | Vitamin A: 400IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 1mg
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