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Steakhouse Hibachi Zucchini

Steakhouse Hibachi Zucchini is a mouthwatering side dish that transforms simple zucchini into a flavorful masterpiece. Grilled to perfection, this dish features tender, smoky zucchini seasoned with soy sauce, garlic, and a sprinkle of toasted sesame seeds. Ideal for summer barbecues or cozy dinners, it adds vibrant colors and delightful crunch to any meal. Impress your guests and elevate your gatherings with this easy yet sophisticated recipe that showcases the versatility of zucchini.

  • Total Time: 25 minutes
  • Yield: Approximately 4 servings 1x

Ingredients

Scale
  • 2 medium fresh zucchinis (sliced into half-moons)
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon extra virgin olive oil
  • 2 cloves fresh garlic (minced)
  • 1 tablespoon toasted sesame seeds
  • Freshly ground black pepper (to taste)

Instructions

  1. Wash zucchinis and slice them into half-moons about half an inch thick.
  2. In a small bowl, whisk together soy sauce, olive oil, minced garlic, and black pepper until smooth.
  3. Place sliced zucchini in a large bowl and pour the seasoning mix over them; toss gently to coat evenly.
  4. Let marinate for at least 15 minutes while heating the grill.
  5. Preheat your grill on medium-high heat for about 10 minutes.
  6. Grill the marinated zucchini for about 4-5 minutes per side until tender and charred.
  7. Remove from heat and sprinkle with toasted sesame seeds before serving.
  • Author: Larissa W.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (150g)
  • Calories: 90
  • Sugar: 3g
  • Sodium: 300mg
  • Fat: 5g
  • Saturated Fat: 0.7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: For added flavor, consider incorporating garlic powder or crushed red pepper. Store leftovers in an airtight container in the fridge for up to three days; reheat in a skillet over medium heat.