Sautéed zucchini and onions is the best easy side dish ever! I use these easy hibachi vegetables when I make hibachi shrimp or hibachi steak bowls, but cooking veggies this way is a great veggie side dish for any night of the week. This post was updated January 2021 with some new instructions and images.
I love veggies!
Well, I love all food, but that's a different story. Today, let's make a super easy gluten free side dish - hibachi vegetables!
This method is just like the hibachi shrimp method from a few weeks ago and could OF COURSE be used with any veggie you like!
One thing I love about homemade hibachi recipes in general is that they come together super quickly and don't have many ingredients. This sautéed zucchini and onions recipe has just 6 ingredients including salt and pepper. The classic hibachi flavor comes from having a really hot pan and cooking everything really quickly.
Now, there are some hibachi methods that include fancy garlic butter and other ingredients (um, yum) but I like to have a few super simple side dishes like this one that don't involve any extra special ingredients.
More Hibachi At Home
Sautéed Zucchini and Onions
So: gather up some onion, zucchini, salt, pepper, soy sauce (sub Tamari for gluten free) and oil for cooking. I use olive oil, but vegetable oil or anything you use for cooking veggies will be fine.
I like about ⅓ of the mix to be onions, and the rest to be other veggies. The recipe below serves 4, but feel free to make more or less veggies depending on how many people you're serving and if you'd like leftovers.
Heat a pan (I love a cast iron skillet for this) to medium-high heat with a drizzle of oil. When the pan is hot, add the veggies and sauté them until they're brown; for about 3 minutes. The key to browning the veggies is to let them sit for about 60 seconds at a time between stirring to get nice color on the veggies.
Keep the pan really hot the whole time the veggies are cooking! After about 3 minutes, drizzle in the soy sauce and sprinkle the veggies with salt and pepper. Cook for another 2 minutes or so until the veggies are slightly soft and browned but not mushy.
Shake the veggies around, and let the soy sauce sit on the pan for a bit to get a nice burnt-salty effect. (That sounds gross, but it isn't.)
How To Serve Hibachi
Friends, that's IT. Super quick hibachi vegetables ready to serve with anything you'd like. I love these with hibachi shrimp (PS that recipe has instructions for a homemade hibachi sauce recipe!) or on their own with rice. This is a great clean out the fridge recipe as well; feel free to use peppers, broccoli, or mushrooms and make a big hibachi vegetables rice bowl.
or Or OR these are super delicious in hibachi steak bowls!
However you serve them, enjoy these hibachi vegetables. They're a favorite of ours!Print
Heyyyy quickie side dish, the best homemade hibachi vegetables ever, sauteed zucchini and onions! This gluten free vegetable side dish comes together in just 10 minutes.
- 2 medium zucchini, sliced into thick rounds or half moons
- ½ large onion, sliced
- 1 tablespoon soy sauce (sub tamari for gluten free)
- salt and pepper
- oil for cooking
- Preheat a large skillet to medium high heat with a drizzle of oil.
- When the skillet is hot, add the veggies and cook for about 3 minutes to brown and soften. Stir once or twice during this time, letting the veggies rest at times to brown on the bottom.
- Sprinkle the entire skillet with salt and pepper and drizzle the soy sauce over the veggies.
- Stir for 1-2 minutes more until the veggies are browned in places and slightly soft but not mushy. Serve!
This recipe is vegan as written, sub tamari for the soy sauce to make this gluten free.
I love this with just sauteed zucchini and onions, but this method also works really well with mushrooms, broccoli, and peppers. Use whatever veggies you have on hand that you love!
Keywords: Hibachi Vegetables, Hibachi vegetables recipe, sauteed zucchini, sauteed zucchini and onions, hibachi zucchini