Japanese Style Zucchini Recipes

JAPANESE ZUCCHINI

Japanese Zucchini image

Japanese Zucchini is sauteed with onion in soy sauce and teriyaki sauce plus a few red pepper flakes for spice. Makes a great side dish for any Asian meal or grilled seafood, chicken, or steak.

Provided by Christin Mahrlig

Number Of Ingredients 8

Ingredients

3 medium zucchini,
2 tablespoons vegetable oil
1 medium sweet onion, (coarsley chopped)
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1 teapsoon toasted sesame seeds.

Steps:

Cut zucchini into 2 inch long pieces and then cut each piece into 6 wedges.
Heat vegetable oil over medium-high heat in a large nonstick skillet.
Add zucchini and onion and cook for 2 minutes.
Add teriyaki sauce, soy sauce, red pepper flakes and black pepper. Cook for 4 to 5 more minutes or until soft enough for your liking.
Sprinkle with sesame seeds and serve.

Nutrition Facts : Calories 107 kcal, ServingSize 1 serving

JAPANESE ZUCCHINI AND ONIONS

Japanese Zucchini and Onions image

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

Provided by MichelleB

Categories Side Dish Vegetables Squash Zucchini

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil
1 medium onion, thinly sliced
2 medium zucchinis, cut into thin strips
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
ground black pepper

Steps:

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.

Nutrition Facts : Calories 110 calories, Carbohydrate 8.1 g, Fat 8.2 g, Fiber 1.9 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 581.4 mg, Sugar 4.7 g

ASIAN-STYLE ZUCCHINI

Asian-Style Zucchini image

Thick zucchini slices are lightly browned in butter and cooked with soy sauce and sesame seeds. This makes a fabulous summer side dish!

Provided by TRINITYJAE

Categories Side Dish Vegetables Squash Zucchini

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1 teaspoon butter
1 large zucchini, halved lengthwise and cut into 1 inch slices
2 tablespoons soy sauce, divided
2 tablespoons sesame seeds
garlic powder to taste
ground black pepper to taste

Steps:

Melt the butter in a skillet over medium heat. Stir in the zucchini, and cook until lightly browned. Sprinkle with soy sauce and sesame seeds. Season with garlic powder and pepper, and continue cooking until zucchini is well coated and tender.

Nutrition Facts : Calories 53.4 calories, Carbohydrate 4.7 g, Cholesterol 2.7 mg, Fat 3.4 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 466.9 mg, Sugar 1.6 g

JAPANESE ZUCCHINI AND ONIONS

Japanese Zucchini and Onions image

I love the veggies you get at the Japanese restaurant. This is a good version. I found it on allrecipes.com.

Provided by Mariah

Categories Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil
1 medium onion, thinly sliced
2 medium zucchini, cut into thin strips
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
ground black pepper

Steps:

Warm oil in hot skillet over medium heat. Stir in onions, cook 5 minutes. Add zucchini and cook, stirring, about 1 minute.
Stir in teriyaki sauce, soy sauce, and sesame seeds. Cook until zucchini tender, about 5 minutes. Stir in pepper. Serve immediately.

Nutrition Facts : Calories 118.5, Fat 8.8, SaturatedFat 1.2, Sodium 605.7, Carbohydrate 8.2, Fiber 2, Sugar 5, Protein 3.1

ASIAN STUFFED ZUCCHINI

Asian Stuffed Zucchini image

"When a friend and I decided to grow zucchini, we had no idea what the results would be," details Rose LaCore of Elizabeth, Minnesota. "We made everything we could think of to use up our crop. This recipe, with its refreshing flavor, found favor with our families."

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

4 medium zucchini (about 8 inches)
1/2 cup uncooked long grain rice
1 small onion, chopped
1/2 medium green pepper, chopped
1 garlic clove, minced
1 tablespoon butter
3/4 cup canned bean sprouts, rinsed, drained and chopped
1/2 cup chopped cabbage
1/4 cup chopped fresh mushrooms
1-1/2 teaspoons soy sauce
1/2 teaspoon salt
Dash pepper
1/2 cup shredded cheddar cheese
1/4 cup sliced almonds

Steps:

Cut zucchini in half lengthwise; scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini cut side down in a baking dish. Fill dish with hot water to a depth of 1/4 in. Bake, uncovered, at 350° for 15-20 minutes or until tender. Drain; set aside. Cook rice according to package directions., In a skillet, saute the onion, green pepper and garlic in butter until tender. Stir in the bean sprouts, cabbage, mushrooms, cooked rice, soy sauce, salt and pepper. Reduce heat; simmer, uncovered, for 5 minutes., Spoon into zucchini shells; sprinkle with cheese and almonds. Place on an ungreased baking sheet. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.

Nutrition Facts :

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