Description

Hibachi Zucchini and Onions captures the high-heat sear and savory umami finish perfectly in your own kitchen. The zucchini remains crisp-tender, while the onions caramelize into sweet, buttery perfection under intense heat, delivering a gourmet side dish that balances salt, fat, and crunch in every bite.

Ingredients

Scale

2 medium Zucchini
1 large Sweet Onio
2 tablespoons Salted Butter
1 tablespoon Vegetable Oil
2 tablespoons Soy Sauce
3 cloves Garlic
1 teaspoon Toasted Sesame Oil
Black Pepper to taste
1 teaspoon Toasted Sesame Seeds

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Instructions

Prep the Vegetables: Wash the zucchini, cut off the ends and slice them into 2-inch long sticks. Slice the onion into thick wedges
Heat the Pan: Place a large skillet over medium-high heat and add the vegetable oil
Sear the Onions: Add the onion wedges to the hot pan and let them develop a golden-brown char
Add the Zucchini: Add the zucchini sticks to the pan, sautéing until browned on the edges
Introduce the Aromatics: Make a well in the center of the pan, add the butter and minced garlic, and coat the vegetables
Deglaze and Season: Pour soy sauce over the vegetables and stir to create a thick glaze
The Final Touch: Remove from heat, drizzle with sesame oil, toss, and garnish with sesame seeds

Notes

Ensure your pan is very hot before adding vegetables to avoid steaming.

For gluten-free, use Tamari or coconut aminos instead of soy sauce.

Prep Time: 10 mins
Cook Time: 5 mins
Category: Side Dish
Method: Searing
Cuisine: Japanese

Nutrition

Serving Size: 1 cup
Calories: 115 kcal
Sugar: 5 g
Sodium: 480 mg
Fat: 8 g
Saturated Fat: 4 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 10 mg