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–+ servings
Zucchini Hibachi Style

Zucchini Hibachi Style: Quick, Healthy Flavor at Home

Enjoy a quick and healthy Zucchini Hibachi Style stir-fry that brings restaurant flavors into your home.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 2 medium Zucchini can be swapped with yellow squash or other vegetables
  • 2 medium Yellow Squash adds sweetness and color
  • 1 cup Mushrooms or bell peppers for variation
  • 1 medium Onion can be omitted
For the Aromatics
  • 3 cloves Garlic minced, or garlic powder as a substitute
  • 1 tablespoon Fresh Ginger grated, reduce dried ginger if using
For Cooking
  • 2 tablespoons Vegetable/Sesame Oil olive oil can be used instead
  • 2 tablespoons Soy Sauce gluten-free option available
Optional Enhancements
  • 2 tablespoons Teriyaki Sauce for added sweetness

Equipment

  • wok
  • Skillet
  • knife
  • Cutting board

Method
 

Step-by-Step Instructions for Zucchini Hibachi Style
  1. Preheat a large wok or skillet over high heat for 3-5 minutes until sizzling hot.
  2. Add a splash of vegetable or sesame oil and swirl to coat the pan. Heat until it shimmers, about 30 seconds.
  3. Toss in minced garlic and grated ginger, sauté for about 30 seconds until fragrant and golden.
  4. Add thinly sliced zucchini, yellow squash, and mushrooms. Stir-fry for about 3-4 minutes until charred and softened.
  5. Season with salt and pepper, drizzle with soy sauce and sesame oil, stir for 1-2 minutes.
  6. Continue to cook for another 2-3 minutes until veggies are tender but still crunchy.
  7. Remove from heat and garnish with red pepper flakes and chopped scallions before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 420mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days. Freeze portions for up to 3 months and reheat in a skillet with water or broth.

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