• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Breakfast
    • Side Dishes
    • Desserts
  • Dinners
  • Easter
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
    • Breakfast
    • Side Dishes
    • Desserts
  • Dinners
  • Easter
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Breakfast
      • Side Dishes
      • Desserts
    • Dinners
    • Easter
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Side Dishes

    Angela @ BakeItWithLove.com · 6 Comments

    Hibachi Zucchini

    Jump to Recipe

    These fabulous Japanese steakhouse style Hibachi Zucchini and Onions are super easy to make at home! The sliced zucchini and onions are pan fried then flavored with teriyaki, soy sauce and some red pepper flakes for the perfect hibachi dinner side dish!

    Japanese steakhouse style hibachi zucchini and onions in a white bowl

    Hibachi Zucchini with onions is a quick and easy side dish for your hibachi style family dinners!

    Hibachi Zucchini Recipe

    My family is absolutely hooked on all things hibachi inspired! It's been a long-standing favorite as both my husband and I frequented the local Benihana restaurant in Portland, Oregon while growing up.

    We were lucky enough to catch quite a few of the actual, authentic Benihana recipes when they shared them on their website in the early 2000's. Those recipes are no longer up, but you can find those recipes here on the blog too!

    This hibachi zucchini recipe is one of my personal favorites for a side dish whenever we make our hibachi dinners! I serve it with my hibachi chicken dinner and love it with my hibachi steak and shrimp as well.

    How to Make Hibachi Zucchini {Japanese Steakhouse Style Zucchini & Onions}

    Prepare your vegetables by washing and trimming the zucchini. Cut each zucchini into 2 inch long chunks, then cut each of those 2-inch pieces into 6 wedges. Trim the ends from a medium sweet onion and cut into roughly 1 - 1 ½ inch sized chunks.

    sliced zucchini and onion prepped and ready to cook

    Heat your wok ( large skillet or frying pan, Blackstone grill ) with the cooking oil over medium high heat. Add the prepared cut zucchini and onions, and cook for 2 minutes, stirring occasionally.

    Add the teriyaki and soy sauce, along with the crushed red pepper flakes and pepper for seasoning. Continue to cook the Japanese steakhouse style zucchini and onions for an additional three to four minutes, or until they have reached your desired level of tenderness. *You can cut larger pieces of zucchini or cook for a shorter time if you like some firmness in your cooked zucchini.

    zucchini and onion with seasoning being cooked hibachi style

    Once cooked, remove from heat and serve immediately. Garnish with sesame seeds ( toasted or raw ) and/or cut green onions.

    Fantastic stir-ins include: mushrooms, broccoli, yellow squash, a drizzle of sesame seed oil, or chili paste.

    Japanese steakhouse style hibachi zucchini and onions in a white bowl with another bowl of white rice in the background

    Serve over Jasmine rice, with easy fried rice or hibachi noodles. Enjoy!

    Japanese steakhouse style hibachi zucchini and onions in a white bowl
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 31 reviews

    Hibachi Zucchini

    These fabulous Japanese steakhouse style Hibachi Zucchini and Onions are super easy to make at home! The sliced zucchini and onions are pan fried then flavored with teriyaki, soy sauce and some red pepper flakes for the perfect hibachi dinner side dish!
    Author | Angela
    Servings: 4 servings
    Calories: 112kcal
    Prep 4 minutes
    Cooking 7 minutes
    Total Time 12 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 3 medium zucchini (cut into 2 inch long segments, that are then cut into 6 wedges)
    • 2 tablespoon cooking oil (Benihana suggests Safflower oil)
    • 1 medium onion (yellow, sweet onion)
    • 2 tablespoon teriyaki sauce
    • 1 tablespoon soy sauce
    • ¼ teaspoon crushed red bell pepper flakes (or more, to taste)
    • ¼ teaspoon pepper
    • 1 teaspoon sesame seeds (optional, for garnish)

    Instructions

    • Wash and trim ends of zucchini, then cut length into 2 inch long pieces. Cut each 2 inch round section into 6 wedges. Cut sweet onion into large chunks, roughly 1-1 ½ inch in size.
      sliced zucchini and onion prepped and ready to cook
    • Heat cooking oil in a wok or large skillet or frying pan over medium high heat. Add cut zucchini and onions, then cook for 2 minutes, stirring occasionally.
    • Add the teriyaki sauce and soy sauce, then seasoning (red pepper flakes and pepper). Continue to cook the zucchini and onions for an additional 3-4 more minutes, or until they have reached your desired level of tenderness.
      zucchini and onion with seasoning being cooked hibachi style
    • Remove from heat and serve immediately. Garnish with sesame seeds, if desired.

    Equipment You May Need

    Blackstone Grill
    Electric Skillet
    Knife Set

    Nutrition

    Calories: 112kcal (6%) | Carbohydrates: 9g (3%) | Protein: 3g (6%) | Fat: 8g (12%) | Saturated Fat: 1g (6%) | Sodium: 611mg (27%) | Potassium: 454mg (13%) | Fiber: 2g (8%) | Sugar: 6g (7%) | Vitamin A: 331IU (7%) | Vitamin C: 28mg (34%) | Calcium: 35mg (4%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Hibachi Zucchini, Japanese steakhouse recipes, vegetable side dish, zucchini and onions
    Course Dinner Recipes, Side Dish, vegetable side dish
    Cuisine American, Japanese
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « Creamy Coconut Shrimp
    Hibachi Chicken »

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print

    Reader Interactions

    Comments

    1. Anonymous says

      March 22, 2023 at 4:48 pm

      5 stars
      Delicious!! Not a bite left over!

      Reply
    2. Beatriz says

      November 11, 2022 at 12:51 pm

      5 stars
      ALL of your Hibachi recipes are AMAZING!! Thank you so much! I love cooking at home and I appreciate not having to go to a restaurant! More relaxing and $$ saved!

      Reply
      • Angela @ BakeItWithLove.com says

        November 12, 2022 at 9:28 am

        Awesome! Thank you, I love hearing that the hibachi recipes were a hit!

        Reply
    3. Amanda C says

      May 31, 2022 at 8:29 am

      5 stars
      I made this with your hibachi noodles and the chicken too, what a great dinner!! The whole family absolutely loved it, there was nothing left to save for later. Thanks for the great hibachi recipes.

      Reply
    4. Meredith says

      August 03, 2021 at 11:08 pm

      What kind of teriyaki sauce do you use? The thicker marinade type or the thinner one that’s more like soy sauce?

      Reply
      • Angela @ BakeItWithLove.com says

        August 04, 2021 at 9:09 am

        I am using the regular teriyaki (not the marinade variety). Thanks for asking!!

        Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Author bio photo with cake.

    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

    Easter Recipes

    • Bunny Butt Cookies
    • Coconut Loaf Cake
    • Easter Lamb Dinner Menu
    • Candied Carrots
    • Easter Desserts
    • Easter Brunch Ideas
    • Easter Lunch Ideas
    • Traditional Easter Dinner Menu

    Dinner Ideas

    • Honey Sesame Chicken
    • Mirliton Recipes
    • Chicken Sausage with Apples, Onions, Potatoes
    • Saturday Night Dinner Ideas
    • Instant Pot Chicken Soup
    • Zucchini Boats With Ground Beef
    • Instant Pot Porketta Roast
    • Slow Cooker Pork Loin
    As seen on image block.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    CroatianCzechDanishDutchEnglishFrenchGermanItalianJapaneseMalayPortugueseRussianSwedishTurkish

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement

    Recipes

    • Dinners
    • Desserts
    • Side Dishes
    • Breakfasts
    • Appetizers
    • Condiments
    • Air Fryer
    • Slow Cooker
    • Instant Pot

    Read

    • Collections
    • Baking Basics
    • Conversions
    • Food That Starts With
    • Substitutions
    • Food Info
    • Web Stories

    Copyright © 2023 Bake It With Love