Go Back

Savory Garlic-Butter Hibachi Grilled Zucchini

Hibachi grilled zucchini with garlic butter and soy that caramelizes for a smoky, steakhouse-style char. Zucchini rounds get deeply golden on a screaming-hot flat top, then tossed until glossy and fragrant.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Japanese-American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Zucchini rounds
  • 4 zucchini Medium zucchini, sliced into 1/2-inch rounds.
  • 2 tbsp butter Divided: 2 tbsp for browning and remaining butter for finishing.
  • 1 tbsp soy sauce Used for caramelizing the zucchini; also referenced for dipping.
  • 1 tbsp sesame oil Added with soy sauce for toasty hibachi flavor.
  • 5 cloves garlic Minced.
  • 0.5 tsp garlic powder Sprinkled at the end for extra savory aroma.
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 2 tbsp sesame seeds Sprinkled at the end; optional garnish if needed.
  • 2 green onions Thinly sliced.
Hibachi dipping sauce
  • 1 tbsp soy sauce For serving; mix with ginger.
  • 1 ginger For serving; combine with soy sauce as the dipping sauce.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Griddle setup and browning
  1. Heat a large flat-top griddle, cast iron skillet, or Blackstone to high heat until sizzling-hot.
  2. Add 2 tablespoons butter and let it melt and begin to brown, watching for golden flecks and a nutty aroma.
  3. Add zucchini rounds in a single layer and cook without moving for 3–4 minutes until the bottoms are deeply golden.
  4. Flip each round so the second side can take on color.
Garlic-butter finish and caramelization
  1. Add the remaining butter and garlic to the pan and cook for 30 seconds until fragrant.
  2. Drizzle soy sauce and sesame oil over the zucchini and toss to coat, cooking 2–3 more minutes until the soy caramelizes and looks glossy.
  3. Sprinkle with garlic powder, sesame seeds, and green onions, then serve immediately with hibachi dipping sauce.

Notes

For the closest hibachi texture, make sure the griddle is truly hot and keep the zucchini in a single layer so you get deep golden patches instead of steaming. Refrigerate leftovers in a covered container up to 3 days; reheat in a hot skillet to re-crisp the edges. Freezing isn’t recommended for best texture. If you need a lower-sodium option, use reduced-sodium soy sauce for both the caramelizing step and the dipping sauce.