Go Back
–+ servings
Japanese Zucchini

Savor the Crunch: Delicious Japanese Zucchini Stir-Fry Recipe

Experience the ultimate crunch with this quick and flavorful Japanese Zucchini stir-fry, featuring vibrant ingredients and Asian-inspired flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 2 medium Zucchini Fresh, avoid overripe ones.
  • 1-2 tablespoons Vegetable Oil Use olive oil as an alternative.
  • 1 medium Sweet Onion Substitute with yellow onions if needed.
  • 2 tablespoons Teriyaki Sauce Low-sodium versions are great.
  • 1 tablespoon Soy Sauce Opt for tamari if gluten-free.
  • 1 teaspoon Crushed Red Pepper Flakes Adjust heat level to preference.
  • 1 teaspoon Black Pepper
  • 2 tablespoons Toasted Sesame Seeds Optional but recommended.

Equipment

  • Large nonstick skillet

Method
 

Step-by-Step Instructions
  1. Prep the Vegetables: Wash and cut the zucchinis into 2-inch long pieces, then slice each into 6 wedges. Coarsely chop the sweet onion.
  2. Heat the Skillet: In a large nonstick skillet, heat 1 to 2 tablespoons of vegetable oil over medium-high until shimmering.
  3. Sauté Vegetables: Add zucchini wedges and onions to the skillet, cooking for about 2 minutes until slightly translucent.
  4. Add Flavorings: Stir in teriyaki sauce, soy sauce, and crushed red pepper flakes. Sauté for an additional 4 to 5 minutes.
  5. Garnish and Serve: Once tender-crisp, remove from heat and sprinkle with toasted sesame seeds before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 8gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 700mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Ensure the zucchini is cut into even wedges for uniform cooking and a lovely texture. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!