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Japanese Zucchini and Onions

Japanese Zucchini and Onions

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Zucchini and onions are stir fried with sesame seeds and teriyaki and soy sauces.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 110 kcal
  • 6%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 581 mg
  • 23%

Based on a 2,000 calorie diet


  1. Warm the oil in a large skillet over medium heat. Stir in onions, and cook 5 minutes. Add zucchini, and cook, stirring, about 1 minute. Stir in teriyaki sauce, soy sauce, and sesame seeds. Cook until zucchini are tender, about 5 minutes. Stir in ground pepper, and serve immediately.
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I've been making this for about as many years as Japanese steak houses have been around and I had the opportunity to watch how they prepared this. As do these steak houses, I don't use the teriyaki sauce, just the soy sauce, and add a dollop of butter and a squeeze of lemon at the end. Delicious, especially served with some grilled chicken, steak, or shrimp!


Great recipe, but I made a few changes: (1) Replaced vege oil w/seasame seed oil (2) Sliced the zucchini w/a potato peeler [for a more appealing/professional look] (3) Reduced zucchini cook time from 5 min to 1.5 minutes (4) Served over white jasmine rice. This recipe and these changes made a delicious dinner that even my 2 year old loved.


I took a chance and made something with no ratings at all based on the ingredients, and boy was I happy I did! I'm always looking for a way to make zucchini since I love it so much and this did the trick. It tasted like something out of a Japanese restaurant. I did add several cloves of fresh chopped garlic since I don't make anything especially veggies without it, but the rest kept the same. My teen even liked it. Thankyou and I hope more people try this recipe, it's so worth it.