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!

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.

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.

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.

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

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.

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

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.

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

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!

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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.

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

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