Japanese Zucchini & Onion Stir-Fry

Why You’ll Love This Recipe

I love how fast this dish comes together, especially on busy days. The combination of caramelized onions and tender-crisp zucchini creates a perfect balance of sweetness and texture. The sauce is simple but incredibly flavorful, and I can easily adjust it to suit my taste. It’s also a great side dish that pairs well with many meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tbsp vegetable oil (or avocado oil)
• 1 medium onion, thinly sliced
• 2 medium zucchini, cut into thin strips
• 2 tbsp teriyaki sauce
• 1 tbsp soy sauce (or tamari)
• 1 tbsp toasted sesame seeds
• ground black pepper, to taste

Directions

I start by heating the oil in a large skillet or wok over medium-high heat until it’s hot and shimmering.

I add the sliced onions and stir-fry them for about 2–3 minutes until they soften and develop light golden edges.

Next, I add the zucchini strips and cook them for about 5–7 minutes. I try not to overcrowd the pan so they stay tender-crisp instead of soggy.

I push the vegetables to one side of the pan and pour in the teriyaki and soy sauce. I let it bubble briefly before tossing everything together so the sauce coats the vegetables evenly.

I finish by adding black pepper and cooking for another minute until everything is nicely glazed. Then I transfer it to a serving dish and sprinkle sesame seeds on top.

Servings and timing

I get about 3 servings from this recipe.
Prep time takes around 10 minutes, and cooking time is about 10 minutes, making the total time approximately 20 minutes.

Variations

I sometimes add garlic and fresh ginger for extra depth. When I want more protein, I include tofu, chicken, or shrimp. I also like mixing in other vegetables like bell peppers, mushrooms, or asparagus to change things up.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I use a hot pan instead of a microwave to keep the vegetables from becoming too soft.

FAQs

How do I keep the zucchini from getting soggy?

I make sure the pan is hot and avoid overcrowding so the zucchini cooks quickly and stays firm.

Can I make this dish ahead of time?

I prefer making it fresh, but I can prep the vegetables ahead to save time.

What can I use instead of teriyaki sauce?

I sometimes make a simple mix of soy sauce, a bit of sweetener, and vinegar as a substitute.

Is this dish gluten-free?

I can make it gluten-free by using tamari instead of regular soy sauce.

What can I serve with this stir-fry?

I like pairing it with rice, noodles, or grilled proteins for a complete meal.

Conclusion

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