Hibachi Zucchini Recipe
This easy hibachi-style zucchini recipe delivers restaurant-quality flavor in minutes using a pressure cooker. Great as a healthy side with minimal prep.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 large Zucchini green or yellow
- 1 tablespoon Oil any cooking oil
- 2 tablespoons Butter salted or unsalted; use oil for vegan
- 1 teaspoon Minced ginger use fresh for best flavor
- 1 teaspoon Minced garlic fresh recommended
- 1 cup Sliced onions yellow onion preferred
- 2 teaspoons Soy sauce or tamari for gluten free
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper powder
Instructions
Instructions
- Wash zucchini, trim ends, and cut into bite-sized batons.
- Turn on pressure cooker to sauté mode. Heat oil and butter until bubbling.
- Add minced ginger and garlic. Sauté for about 30 seconds until fragrant.
- Stir in sliced onions and cook for 2-3 minutes until slightly softened.
- Add zucchini and stir-fry for 5-7 minutes until tender-crisp.
- Drizzle with soy sauce, add salt and pepper. Toss well to combine.
- Cook another 1-2 minutes to meld flavors.
- Turn off heat and serve garnished with scallions and sesame seeds.
Notes
Garnish generously with scallions and white toasted sesame seeds. For a spicy version, add chili flakes or hot sauce with soy sauce.