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hibachi zucchini and onions in a black cast iron skillet.

Hibachi Vegetables: Sautéed Zucchini and Onions

  • Total Time: 20 minutes
  • Yield: Serves 4


Heyyyy quickie side dish, the best homemade hibachi vegetables ever, sauteed zucchini and onions! These are done in just 10 minutes, and the method can be used with any veggies you like!


  • 2 medium zucchini, sliced into thick rounds or half moons
  • 1/2 large onion, sliced
  • 1 tablespoon soy sauce (sub tamari for gluten free)
  • salt and pepper
  • oil for cooking


  1. Preheat  a large skillet to medium high heat with a drizzle of oil.
  2. 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.
  3. Sprinkle the entire skillet with salt and pepper and drizzle the soy sauce over the veggies.
  4. Stir for 1-2 minutes more until the veggies are browned in places and slightly soft but not mushy. Serve!


The key to get the perfect sear on the veggies without them getting mushy is a super hot pan. I love cast iron for this recipe, but any skillet you like that gets really hot will work well - even a griddle you use for pancakes.

This recipe is vegan as written, sub tamari or coconut aminos 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!

Serve with hibachi shrimp, hibachi carrots, and/or hibachi steak with homemade white sauce for a yummy meal!

  • Prep Time: 10
  • Cook Time: 10
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Japanese

Keywords: Hibachi Vegetables, Hibachi vegetables recipe, sauteed zucchini, sauteed zucchini and onions, hibachi zucchini, hibachi vegetables at home