Easy Hibachi Zucchini Recipe
This Easy Hibachi Zucchini Recipe brings restaurant flavors home. Fresh zucchini transforms into golden, buttery perfection.
Equipment
- Large skillet or wok
- Cutting board
- Sharp knife
- Measuring spoons
- Spatula or tongs
Ingredients
- 2 large zucchini sliced into rounds
- 3 tablespoons butter
- 2 cloves garlic minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Instructions
- Wash zucchini thoroughly under cold water.
- Cut zucchini into half-inch thick rounds.
- Heat vegetable oil in large skillet.
- Add zucchini slices in single layer.
- Cook for three minutes without moving.
- Flip zucchini pieces to other side.
- Add minced garlic to the pan.
- Cook for two more minutes total.
- Add butter and let it melt.
- Pour soy sauce over zucchini evenly.
- Drizzle sesame oil on top immediately.
- Season with salt and pepper lightly.
- Toss gently and serve hot immediately.
Notes
- Don't overcrowd the pan for even cooking
- Use medium-high heat to prevent burning garlic
- Pat zucchini dry before cooking for crispiness
- Fresh garlic tastes better than garlic powder
- Serve immediately while zucchini is still hot