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Japanese Zucchini and Onions

2 reviews
Servings 4 Prep Time 10 Minutes Cook Time 10 Minutes


2 Tablespoons Vegetable Oil
1 Onions, Thinly Sliced
2 Zucchini, Cut into Strips
2 Tablespoons Teriyaki Sauce
1 Tablespoon Soy Sauce
1 Tablespoon Sesame Seeds, Toasted
To Taste Seasoning - Black Pepper


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.

Rate this recipe


I used what I had with some slight substitutions, and I'm sure the original is great too. I used shredded carrots in lieu of onion, flax seed oil instead of veg. oil, I used frozen zucchini instead of fresh zucchini and everything turned out so wonderful. I started with flax seed oil heated and minced 2 garlic cloves and lightly fried them for taste, then added Monterrey mushrooms, about 3 diced for flavor as well. Towards the end I cracked the fresh pepper as the sesame seeds just barely began to brown and probably used 1.5 tbs of seeds. The smell was heavenly! Thanks so much for sharing this recipe!


can this be made with a meat (chicken/beef stew meat) which would taste better with the ingredients?