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Japanese Zucchini

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.

Japanese Zucchini in a white bowl.

 

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.

 

Jaapnese Zucchini

 

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.

Japanese Zucchini

Try These Other Zucchini Recipes:

Zucchini cooked with soya sauce and teriyaki sauce

Japanese Zucchini

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.
PREP: 7 mins
COOK: 6 mins
SERVINGS: 4

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

For extra richness, you can add a tablespoon of butter to the pan at the end.

Nutrition

Calories: 107kcal
Course: Side Dish
Cuisine: Asian
Keyword: vegetarian, zucchini

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Japanese Hibachi-Style Zucchini

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42 thoughts on “Japanese Zucchini”

  1. I added the butter at the end and it didn’t add a lot of flavor to it. I also added mushrooms
    This is a great side dish.

  2. Love this dish have had it twice and gave it to friends and they have felt in love with it. Can you freeze these. Vick

  3. Made this last night with zucchini from our garden. Also added some mushrooms since I needed to use them up. We enjoyed this and it reminded me of a restaurant that serves something very similar. Thank You!

  4. I usually always follow the recipe as written the first time I make it. However, out of desperation when I went to grab the teriyaki sauce, I had none. So, i subbed hoisin sauce. I used 1 1/2 T. of soy and 1 1/2 T. of hoisin and added a little water to thin it out and 1 t. brown sugar. It was delish. Next time I go to the grocery store I am getting teriyaki sauce to make it as written. What a wonderful way to use zucchini. Thanks for the inspiration.

  5. Karen Sparkes

    This recipe seems to be high in sodium, not healthy for high blood pressure people. But it is diabetic friendly to a point, but again diabetics should eat low sodium also.

  6. Great recipe! It was easy to fix and really delicious. I didn’t have any sesame seeds so I added a splash of toasted sesame oil instead. I really liked the added flavor.

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