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August 8, 2017 Food

Hibachi-Style Sesame Ginger Zucchini

You know that hibachi-style zucchini you get at Japanese restaurants?  That’s my inspiration behind this Sesame Ginger Zucchini.  It’s the perfect side dish, especially in late summer!

You know that hibachi-style zucchini you get at Japanese restaurants?  That's my inspiration behind this Sesame Ginger Zucchini.  It's the perfect side dish.  Especially in late summer!

When life gives you zucchini…. You make lots and lots of spiralized zucchini dishes.  I didn’t think I’d ever get tired of using zucchini as noodles, but I’ve done did it.  I’m going back to carbs for awhile.

Which means, I’m gonna have to find something else to do with all of the zucchini I’ve gotten through my farmer’s market produce box.  ‘Cuz I have buckets full.

You know that hibachi-style zucchini you get at Japanese restaurants?  That's my inspiration behind this Sesame Ginger Zucchini.  It's the perfect side dish.  Especially in late summer!

Aren’t these cute? I’ll share the recipe with y’all once it’s up on my client’s site!

I made adorable little zucchini pizza bites for a client the other day, and while I was on a roll, decided to whip up a veggie side for some grilled steak I was making for dinner.  You know that zucchini that you get at hibachi restaurants?  How it has all of those nice charred bits and tons of great flavor?  That’s what I had in mind when I was whipping up this recipe for Sesame Ginger Zucchini.

You know that hibachi-style zucchini you get at Japanese restaurants?  That's my inspiration behind this Sesame Ginger Zucchini.  It's the perfect side dish.  Especially in late summer!

Sesame Ginger Zucchini

For this recipe Sesame Ginger Zucchini recipe, the first thing you want to do is chop the zucchini into evenly sized chunks.  I first sliced off 1/2 inch rounds, then either cut those into quarters or six pieces, depending on how big each round was.  Mine were big, so for most, I’m thinking you’d probably quarter them.

You know that hibachi-style zucchini you get at Japanese restaurants?  That's my inspiration behind this Sesame Ginger Zucchini.  It's the perfect side dish.  Especially in late summer!

Whisk together the ginger and the soy sauce and set aside.

You know that hibachi-style zucchini you get at Japanese restaurants?  That's my inspiration behind this Sesame Ginger Zucchini.  It's the perfect side dish.  Especially in late summer!

Next, heat a large skillet to medium high (almost high-high) heat and pour in the sesame oil.  Add the zucchini in a nice, even layer.  DON’T stir.  Seriously, just leave it be.  This is the most important step.  Letting it sit lets it get the nice char.  Otherwise, things can get mushy.

See?  Just a few charred bits.

After about 3-4 minutes, give the zucchini one nice toss.  Again, let it sit.  For another three minutes or so.

You know that hibachi-style zucchini you get at Japanese restaurants?  That's my inspiration behind this Sesame Ginger Zucchini.  It's the perfect side dish.  Especially in late summer!

Look at all of that caramelized goodness!

Time to toss it again.  You’ll see some nice caramelization now.

You know that hibachi-style zucchini you get at Japanese restaurants?  That's my inspiration behind this Sesame Ginger Zucchini.  It's the perfect side dish.  Especially in late summer!

Reduce the heat a tad and pour in the sauce.  Give everything a nice stir, and allow the flavors to hang out in the pan for a bit and let some of the liquids evaporate, about another two-three minutes.  You can give it a toss once or twice, but not so much that the zucchini breaks apart.

You know that hibachi-style zucchini you get at Japanese restaurants?  That's my inspiration behind this Sesame Ginger Zucchini.  It's the perfect side dish.  Especially in late summer!

Serve the zucchini in a bowl, garnished with sesame seeds and cilantro, if desired.

Sesame Ginger Zucchini

Sesame Ginger Zucchini

Yield: 4 side servings

You know that hibachi-style zucchini you get at Japanese restaurants?  That's my inspiration behind this Sesame Ginger Zucchini.  It's the perfect side dish.  Especially in late summer!

Ingredients

  • 3 large zucchini
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger
  • 2 tablespoons soy sauce
  • Garnish: Sesame seeds, cilantro

Instructions

  1. For this recipe Sesame Ginger Zucchini recipe, the first thing you want to do is chop the zucchini into evenly sized chunks.  I first sliced off 1/2 inch rounds, then either cut those into quarters or six pieces, depending on how big each round was.  Mine were big, so for most, I'm thinking you'd probably quarter them.
  2. Whisk together the ginger and the soy sauce and set aside.
  3. Next, heat a large skillet to medium high (almost high-high) heat and pour in the sesame oil.  Add the zucchini in a nice, even layer.  DON'T stir.  Seriously, just leave it be.  This is the most important step.  Letting it sit lets it get the nice char.  Otherwise, things can get mushy.
  4. After about 3-4 minutes, give the zucchini one nice toss.  Again, let it sit.  For another three minutes or so.
  5. Time to toss it again.  You'll see some nice caramelization now. Reduce the heat a tad and pour in the sauce.  Give everything a nice stir, and allow the flavors to hang out in the pan for a bit and let some of the liquids evaporate, about another two-three minutes.  You can give it a toss once or twice, but not so much that the zucchini breaks apart.
  6. Serve the zucchini in a bowl, garnished with sesame seeds and cilantro, if desired.
© Katie

Here are a few other side dishes you might love!  Try this recipe for Secret Ingredient Carrot Fries and these awesome Sheet Pan Hashbrowns!

Pin me!

You know that hibachi-style zucchini you get at Japanese restaurants?  That's my inspiration behind this Sesame Ginger Zucchini.  It's the perfect side dish.  Especially in late summer!

 

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  • Sweet Potato Zoodle Stirfry + Video How-ToSweet Potato Zoodle Stirfry + Video How-To
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  • Coconut Curry Veggie Noodle Bowl: Vegan & GFCoconut Curry Veggie Noodle Bowl: Vegan & GF

Categories: Food Tags: asian, vegetarian

About Katie

Hi y'all! I'm Katie the creator, photographer, recipe developer and general mayhem manager of Forks and Folly! Join me, my husband and my three boys as we create masterpieces of fun in and out of the kitchen! Contact me through the links above to connect and learn more about working with Forks and Folly!

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Reader Interactions

Comments

  1. Julieann says

    August 5, 2019 at 3:23 pm

    Does this recipe call for fresh or dry ginger?

    Reply
    • Katie says

      August 13, 2019 at 9:32 am

      I usually use the ginger that comes in grated/paste form. Some grocery stores have it in tubes in the produce section, in the international section (NOT pickled ginger), or where the minced jarred garlic is. Fresh would also be just fine!

      Reply

Trackbacks

  1. hibachi-style sesame ginger zucchini | la cocina feliz says:
    January 4, 2019 at 11:05 am

    […] nutritional information Calories: 360; Fat: 10g (sat 2g); Protein: 32g; Cholesterol: 145mg; Sodium: 1022mg; Fiber: n/a; Carbohydrates: 35g (30g sugars) yield: 4 servings (serving size: n/a) time: about 20 minutes source: Forks and Folly […]

    Reply
  2. 18 Easy Zucchini Recipes That Make Healthy Eating Better says:
    April 7, 2019 at 1:37 pm

    […] Recipe: forksandfolly.com […]

    Reply
  3. Recipes for Easy Asian Side Dishes - The Gingered Whisk says:
    September 11, 2019 at 3:50 pm

    […] Sesame Ginger Zucchini from Forks and Folly –  Hibachi restaurant style zucchini is the inspiration behind this sesame ginger zucchini.  It’s the perfect vegetable side dish! […]

    Reply

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Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

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