Japanese Zucchini is sauteed with onion in soy sauce and teriyaki sauce plus a few red pepper flakes for spice. Makes a great side dish for any Asian meal or grilled seafood, chicken, or steak.
Or you can serve it over rice for a delicious vegetarian meal.
We always have so many zucchini during the summer months. I’m constantly trying different ways to cook with them and I think this is my favorite. It is so easy and the cooking time is just minutes. Even my kids love this dish. I can make a huge pan full and it disappears in a hurry.
Japanese Zucchini Recipe Tips:
You can add a pat of butter to the pan at the end for extra flavor and a little richness.
The soy sauce and teriyaki sauce add a nice saltiness. Use low-sodium soy sauce if you need to keep the salt level down.
You can easily change this recipe up to suit your tastes and use up the ingredients you have on hand. Mushrooms are a great addition as is a little garlic. Some broccoli would be great added to the pan as well. You can also experiment with how big or small you want your zucchini pieces.
Cook just briefly if you want the zucchini to still have some crunch or longer if you want it completely soft.
Sometime we like to add a little store-bought Yum Yum Sauce when we serve it. A drizzle of sesame oil is also good. You can add a little Sriracha sauce or chili garlic sauce if you want it spicier.
Try These Other Zucchini Recipes:
- Jalapeno Popper Zucchini Boats
- Fried Zucchini Chips
- Grilled Zucchini-Corn Salad
- Zucchini Lasagna Boats
- Carrot Zucchini Muffins
Japanese Zucchini
Ingredients
- 3 medium zucchini,
- 2 tablespoons vegetable oil
- 1 medium sweet onion,, coarsley chopped
- 2 tablespoons teriyaki sauce
- 1 tablespoon soy sauce
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
- 1 teapsoon toasted sesame seeds.
Instructions
- Cut zucchini into 2 inch long pieces and then cut each piece into 6 wedges.
- Heat vegetable oil over medium-high heat in a large nonstick skillet.
- Add zucchini and onion and cook for 2 minutes.
- Add teriyaki sauce, soy sauce, red pepper flakes and black pepper. Cook for 4 to 5 more minutes or until soft enough for your liking.
- Sprinkle with sesame seeds and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Simple and delicious! Loved every bite! It came together quickly and paired wonderfully with an Asian beef recipe I was cooking alongside. Thanks for sharing this!
Can this be pre-cooked, then stored? And then when I want to use it, I’ll just pop it out and give it a quick saute?
Yes, I think that should be fine. You might want to under cook it a little so it doesn’t get overcooked when you give it a quick saute.
So yummy! I made this to serve with Skinnytaste Bourbon Chicken and it was a perfect match! Exactly what I was looking for! Zucchini is one of the few veggies my children happily eat, so thanks for a new way to make it.
Made this tonight and it was delicious. My husband was scraping the onions from the pan like they were candy.
This was very good. The whole family loved it and we’ve been eating lots of zucchini so I was surprised but they say they loved it. Quick to make too! Thanks 😊
I cooked this for my family and it was a hit! Great recipe
Delicious
Very simple and tasty side dish. Will be making again!♥️
I left out the red pepper flakes, as we don’t like spicy hot dishes.
I added some pre-cooked diced turkey into the teriyaki/soy stir fry. And then at the very end 1 minute, added the butter and some halved grape tomatoes (so they wouldn’t get mushy).
Then plated each serving over cooked white rice.
This was a big hit at our dinner table!
Turned nicely. Zucchini kept its bright green color and sauce gave that nice potsticker dipping sauce flavor!! Loved it