Hibachi-Style Zucchini
Hibachi-Style Zucchini
Makes 2-3 servings.
- 2 small zucchini
- 2 1/2 tablespoons butter
- 1 1/2 tablespoons soy sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- Salt and pepper
Vertically slice zucchini into quarters; slice each quarter into 5 pieces.
Heat butter in a large sauté pan over medium-high heat. When butter starts to melt, add zucchini. Cook about 4 minutes before flipping to other side. Stir a few times to ensure even cooking. When zucchini is tender, add soy sauce, garlic powder, ginger and salt and pepper to taste. Toss to thoroughly coat. Serve with lo mein noodles or fried rice.
Note: You can double this recipe. Cook in two batches, so zucchini will cook evenly and not overcrowd pan.