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.
where in the recipe do you add the onion???
Enjoyed very much. Will be making this again.
Since commercial teriyaki sauce is just soy sauce and sugar , that’s what I use
I followed the recipe exactly and it was absolutely delicious.
Made this tonight with a homegrown zucchini, which was on the medium to large size.
Not bad at all! The Zucchini was on the mild side, and melded well with the soy and terryaki sauces. Only complaint might be that there was a fair amount of moisture that came out of the squash and onion, which didn’t evaporate during cooking. Perhaps a little corn or potato starch in the end might’ve made it a thicker sauce.
I’ll definitely make it again.
Cooked this last night “FABULOUS”. No leftovers 👍
This was so yummy for a light lunch! I didn’t have plain sesame seeds so I used everything but the bagel seasoning which was sooo good! Thanks for the recipe:)
This was super yummy. Not a fan of most of the ingredients, but together, WOW. Thanks.
I do almost the same recipe with fresh asparagus. It is delicious as well!
Hi Jayne! I would love to try your recipe using asparagus if you are willing to share it?!
Just delicious. Quick and easy. I will certainly make this again and passd the recipe on to mu daighter-in -law.
Many thanks
Thanks for sharing! Does it reheat well?