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Hibachi zucchini cooking in hot skillet with garlic and ginger

Hibachi Zucchini

A quick and flavorful Japanese-style zucchini stir-fry made with soy sauce, garlic, ginger, and sesame oil. Perfectly tender-crisp and ready in under 30 minutes—ideal as a side dish or vegetarian main.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Japanese
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchinis firm, no soft spots
  • 2 tablespoons vegetable oil or olive/avocado oil
  • 2 tablespoons soy sauce use gluten-free if needed
  • 1 tablespoon garlic minced
  • 1 teaspoon ginger minced
  • 1 tablespoon sesame oil
  • 0.5 teaspoon red pepper flakes optional
  • 1 tablespoon sesame seeds for garnish
  • Chopped green onions for garnish

Equipment

  • large skillet or wok
  • sharp knife
  • cutting board
  • Spatula

Method
 

  1. Wash zucchinis and slice into even rounds or half-moons.
  2. Heat vegetable oil in skillet or wok over medium-high heat until shimmering.
  3. Add garlic and ginger; sauté for 30 seconds until fragrant.
  4. Add zucchini slices and stir-fry for 5–7 minutes until tender yet crisp.
  5. Add soy sauce, sesame oil, and red pepper flakes if using. Toss to coat evenly.
  6. Cook for an additional 2–3 minutes to absorb flavors.
  7. Remove from heat. Garnish with sesame seeds and green onions.
  8. Serve hot for best taste and texture.

Notes

Don’t overcook—zucchini should stay slightly crisp. Use yellow squash or a mix for variation. For a low-carb twist, spiralize zucchini into noodles. Store in the fridge up to 3 days; reheat in skillet with a splash of water or microwave lightly.