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Savory Garlic-Butter Hibachi Grilled Zucchini

Hibachi grilled zucchini gets deeply golden on a screaming-hot flat top, then gets tossed in garlic butter until the soy sauce caramelizes. Zucchini rounds stay tender-crisp with a quick, Japanese steakhouse–style finish of sesame seeds and green onions.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Japanese-American
Ingredients Equipment Method Notes

Ingredients
  

Zucchini rounds and seasonings
  • 4 zucchini Sliced into 1/2-inch rounds.
  • 2 tbsp butter Divided; use 2 tablespoons for the initial browning.
  • 1 tbsp soy sauce Drizzle over zucchini to caramelize.
  • 1 tbsp sesame oil Drizzle with the soy sauce for flavor and shine.
  • 5 garlic Minced.
  • 0.5 tsp garlic powder Sprinkle at the end.
  • 0.25 tsp salt To taste; start lightly and adjust.
  • 0.25 tsp black pepper To taste; grind fresh if possible.
  • 2 tbsp sesame seeds Sprinkle right before serving.
  • 2 green onions Thinly sliced for topping.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Griddle setup and sear
  1. Heat a large flat-top griddle, cast iron skillet, or Blackstone to high heat, with the surface ready to sizzle on contact.
  2. Add 2 tablespoons butter and let it melt and begin to brown until you see golden foaming around the butter.
  3. Add zucchini rounds in a single layer and cook without moving for 3–4 minutes until deeply golden on the bottom.
  4. Flip each round, keeping them spread so both sides can re-brown evenly.
Garlic-butter toss and caramelize
  1. Add the remaining butter and the minced garlic to the pan and cook for 30 seconds until fragrant and glossy.
  2. Drizzle soy sauce and sesame oil over the zucchini and toss to coat, then cook for 2–3 more minutes until the soy caramelizes.
  3. Sprinkle with garlic powder, sesame seeds, and green onions, then serve immediately with hibachi dipping sauce made from soy sauce and ginger.

Notes

Pro tip: keep the zucchini in a single layer and don’t stir early—undisturbed contact is what drives the deep golden edges and light smoky char. Refrigerate leftovers in an airtight container up to 3 days; reheat on a hot skillet for best texture (zucchini softens if microwaved). Freezer: no, since zucchini rounds lose their crisp sear. Dietary swap: use plant-based butter for a dairy-free version while keeping the same garlic-browning step.