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Japanese Zucchini

Japanese Zucchini

The ultimate summer dish, Japanese Zucchini is a quick and healthy recipe that showcases fresh ingredients and vibrant flavors. Perfect as a side or main dish, it’s an easy weeknight wonder that you’ll want to make tonight!
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Prep Time 7 minutes
Cook Time 6 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium zucchini
  • 2 tablespoons vegetable oil
  • 1 medium sweet onion coarsely 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 teaspoon toasted sesame seeds

Equipment

  • Large Nonstick Skillet

Method
 

  1. Cut zucchini into 2 inch long pieces and then cut each piece into 6 wedges.
  2. Heat vegetable oil over medium-high heat in a large nonstick skillet.
  3. Add zucchini and onion and cook for 2 minutes.
  4. 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.
  5. Sprinkle with sesame seeds and serve.

Notes

  • Tip 1: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently to avoid overcooking.
  • Tip 2: While fresh zucchini is best, you can freeze cooked leftovers. Just cool them down and place them in freezer bags for up to two months.
  • Tip 3: This dish pairs beautifully with grilled chicken or tofu for a complete meal.
  • Tip 4: Consider adding fresh herbs like basil or cilantro for a burst of flavor before serving.
  • Tip 5: For a heartier meal, add diced chicken or shrimp during the cooking process.