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
- 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.
- 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.
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46 thoughts on “Japanese Zucchini”
Not a big red pepper fan but all of the seasonings made this go from bland to tasty. I’ll do it again.
I made this recipe but I added shrimp and celery and red bell pepper I also added tiger sauce and balsamic vinaigrette sautéed with extra virgin olive oil. Very very tasty.
Muy saludable y muy facil
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.
We love this dish!
Hi. We really enjoyed this zucchini recipe. I add a dash of sesame oil and a smig of garlic.
Very tasty. 5 picky eaters attacked it & ate it all up.
Simple, yet full of flavor. Excellent side to chicken and rice.
It was great, will make it again!! So easy
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
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!
I will definitely make again!
Easy and Timmy – great combo
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.
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.
You could use liquid amino in lieu of the soy sauce.
My family and I Love this recipe. Its easy and delicious!
Went Exactly by receipt. Excellent everyone enjoyed 👍
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.
Excellent recipe and it’s a keeper!
I tried it & love it!