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Savory Garlic-Butter Hibachi Grilled Zucchini

Savory garlic-butter hibachi grilled zucchini with deeply golden char and soy-sauce caramelization. Zucchini rounds sizzle on a screaming-hot flat top, then get tossed with garlic butter and finished with 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
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini Medium, sliced into 1/2-inch rounds.
Garlic-butter sauce
  • 3 tbsp butter Divided, for browning and finishing.
  • 5 garlic Minced.
  • 0.5 tsp garlic powder
  • 1 tbsp soy sauce Plus extra for dipping sauce as needed.
  • 1 tbsp sesame oil
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Toppings and garnish
  • 2 tbsp sesame seeds
  • 2 green onions Thinly sliced.
Hibachi dipping sauce
  • 1 tbsp soy sauce For serving with ginger (ginger listed below).
  • 0.5 tsp ginger For serving with soy sauce as a simple dipping sauce.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and brown the butter
  1. Heat a large flat-top griddle, cast iron skillet, or Blackstone to high heat. Add 2 tablespoons butter and let it melt and begin to brown, watching for a nutty color and light sizzling.
Sear zucchini
  1. Add zucchini rounds in a single layer and cook without moving for 3–4 minutes until deeply golden on the bottom. Keep the heat high so steam drives off and the bottoms caramelize.
  2. Flip each round. Continue searing until the newly exposed side looks lightly golden and glossy with fat.
Garlic butter and soy caramelization
  1. Add the remaining butter and garlic to the pan and cook for 30 seconds until fragrant. Stir gently just enough to coat the rounds.
  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. Look for darker, glossy spots and a slight smoky char.
Finish and serve
  1. Sprinkle garlic powder, sesame seeds, and green onions over the zucchini. Serve immediately with hibachi dipping sauce (soy sauce and ginger).

Notes

Pro tip: Pat zucchini dry after slicing so you get better browning instead of steaming. Store leftovers covered in the refrigerator up to 3 days; reheat in a hot skillet to refresh the char. Freezing isn’t recommended for the best texture. For a dairy-free swap, use a 1:1 plant-butter alternative instead of butter and follow the same browning steps.