Teriyaki Zucchini Recipes

TERIYAKI ZUCCHINI AND ONION

Teriyaki Zucchini and Onion image

I came up with this dish because I was tired of all of the same dishes. It's quick, easy and uses up extra garden-fresh zucchini.-Cher Conley, Laurel, Montana

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 medium zucchini, cut into strips
1 small onion, sliced and separated into rings
2 tablespoons butter
1/4 cup teriyaki sauce
1/8 teaspoon pepper
1 teaspoon sesame seeds, toasted

Steps:

In a large skillet, saute zucchini and onion in butter for 7-8 minutes or until crisp-tender; drain. Stir in the teriyaki sauce and pepper. Sprinkle with sesame seeds.

Nutrition Facts : Calories 64 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 362mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

TERIYAKI GRILLED VEGETABLES

Teriyaki Grilled Vegetables image

This recipe takes advantage of ready-made teriyaki glaze and assorted vegetables. Feel free to adjust vegetables to suit your preference.

Provided by thedailygourmet

Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

8 ounces portobello mushrooms, cleaned and stems cut
1 yellow onion, cut into wedges
1 zucchini, cut into 1/4-inch diagonal slices
1 yellow squash, sliced diagonally into 1/2-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 orange bell pepper, cut into 1-inch pieces
⅓ cup teriyaki baste and glaze
1 clove minced garlic
¼ teaspoon ground black pepper

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Combine mushrooms, onion, zucchini, yellow squash, and bell peppers in a large bowl. Add teriyaki, garlic, and ground pepper. Toss to thoroughly coat vegetables with the sauce; be gentle with the onion to keep it intact.
Place vegetables on the grill and cook, turning once, until vegetables begin to soften, 5 to 10 minutes.

Nutrition Facts : Calories 74.3 calories, Carbohydrate 15.2 g, Fat 0.3 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 929.7 mg, Sugar 7.3 g

TERIYAKI ZUCCHINI

Teriyaki Zucchini image

Make and share this Teriyaki Zucchini recipe from Food.com.

Provided by Lvs2Cook

Categories Onions

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 medium zucchini, cut into strips
1 small onion, sliced and separated into rings
2 tablespoons butter
1/4 cup teriyaki sauce
1/8 teaspoon pepper
1 teaspoon sesame seeds, toasted

Steps:

In a large skillet, saute zucchini and onion in butter for 7-8 minutes or until crisp-tender; drain.
Stir in the teriyaki sauce and pepper and sprinkle with sesame seeds.

Nutrition Facts : Calories 93.5, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 741.3, Carbohydrate 8.1, Fiber 1.4, Sugar 4.8, Protein 2.6

GRILLED TERIYAKI ZUCCHINI AND YELLOW SQUASH

Grilled Teriyaki Zucchini and Yellow Squash image

Make and share this Grilled Teriyaki Zucchini and Yellow Squash recipe from Food.com.

Provided by Obag6142

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

6 zucchini
6 yellow squash
2 (5 ounce) bottles teriyaki marinade
1/2 cup parmesan cheese, fresh grated

Steps:

Wash and slice (butterfly) zucchini and squash starting about 1 1/2 inches from the stem end slicing down to the other end. Make about 4 slices per vegetable.
Place in a container and pour teriyaki marinade to coat all slices. Cover container and refrigerate for 12 hours.
When ready to cook, fan out slices on a medium heated grill and baste with leftover marinade. Grill five minutes each side. Just before removing from grill, top with parmesian cheese (allow cheese to melt). Serve fanned out.

Nutrition Facts : Calories 138.6, Fat 3.1, SaturatedFat 1.6, Cholesterol 7.3, Sodium 1991.8, Carbohydrate 21.1, Fiber 4.4, Sugar 13.1, Protein 10.8

TERIYAKI CHICKEN & ZUCCHINI STIR-FRY RECIPE

Teriyaki Chicken & Zucchini Stir-Fry Recipe image

This recipe is easy to make and is packed with plenty of protein and veggies!

Provided by Elyse Ellis

Categories Main Course

Time 25m

Number Of Ingredients 8

Ingredients

2 Tablespoons olive oil
6 Medium zucchini (sliced)
6 Medium yellow squash (sliced)
1 yellow onion (diced)
6 boneless, skinless chicken breasts (cooked and cubed)
1 cup teriyaki sauce
3 cups cooked rice ((optional))
1 teaspoon sesame seeds ((optional garnish))

Steps:

Heat olive oil in a large skillet over medium-high heat.
Add zucchini, yellow squash and onion.
Saute vegetables for 5-10 minutes or until soft.
Add cooked chicken and teriyaki sauce and combine.
Cook for 3-5 more minutes, or until heated through.
Serve over rice and garnish with sesame seeds, if desired.

Nutrition Facts : Calories 389 kcal, Carbohydrate 44 g, Protein 34 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 72 mg, Sodium 1992 mg, Fiber 5 g, Sugar 17 g, ServingSize 1 serving

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