Japanese Zucchini and Onions

Added 2 cloves garlic and minced a red chili, pretty warm. Too hot for my wife but good heat for me. Next time half a chili

Being very familiar with Japanese food, I can say this is about as authentically Japanese as chop suey is authentically Chinese. I did not use teriyaki sauce, as it is not for vegetables. The thought of it wells up anger in me like Scott Conant being served a filet of sole with mozzarella melted on top. Try using equal parts soy sauce and dry sake. My Japanese wife sugested the shredded carrot or thinly sliced bell pepper would be a good addition for brighter colors.

I didn’t have teriyaki sauce. I used dumpling sauce. I didn’t have toasted sesame seeds, just sesame seeds. I added a dash of toasted sesame oil. We also added some fresh green beans and will add red pepper next time for color. We enjoyed it!

Very tasty. The only thing I added was using part wok oil, part olive oil, & a couple of cloves of garlic. Super easy!

I cooked it according to the recipe. Not a whole lot to it, but surprisingly tasty. I will make it again.

This was so good! Sesame oil, onion, garlic and a bit of oyster sauce. My non veggie eating husband really liked this!

I cooked some shrimp in the sauce in a separate skillet and added on top to make this a meal. Very tasty.

I think this recipe does have 5 star potential I made as written except I also changed the teriyaki from 2 TBLS to 1 and vice versa on the low-sodium soy. I really liked but I couldn’t put my finger on exactly what it missing…rice wine vinegar? Sesame oil? Butter (by Naples and others reviews?). I will keep and play around with as I really liked – just want to perfect. Also! Use smaller/young zucchini! I used a larger one and the skin – even on the finely shredded zoodles I made – still was tough. A fun way to use up zucchini!

So delicious! I used my spiralizer on 1 medium sized zucchini and thinly sliced the onion. It filled my large skillet. I used sesame oil in place of the vegetable oil because I already had it and another reviewer said they used it. I just threw all the ingredients in the skillet together and cooked it until the liquid from the zucchini was gone and everything was tender. I didn’t toast the sesame seeds beforehand. It took about 15 minutes to cook. I will definitely be making this again!

So so yummy!

I made this for the second time with chicken . Just halted the amount of soya sauce, result was a little less salty.

Light, easy and tasty recipe. This can be used as a side, appetizer or even a topping for your protein. Keeper recipe!

Amazing! I’ll make this again. I love sesame seeds so I used a bit more.

Ok for a variation of zucchini, but I’d prefer it without the soy sauce and teriyaki. It only needs a minute or two of sauté, not 5 minutes. It might be nice with grated carrots added in. I’d make again with changes, and serve soy sauce or teriyaki on the side.

I’ve been making this twice a week since I found it ! I’m obsessed! A few modifications: I added fresh garlic to sauté with the onions. I prefer the zucchini as zoodles too. I add 1 tbsp lite soy sauce. Also sub onion powder one day I didn’t have an onion and it tasted fine

I spiralized the zucchini which made it super thin and absorbed all the flavor! Even my 3 year old loved it, so it is definitely a keeper

Very good

I made this nearly as written; just used sesame oil and teriyaki that had sesame seeds in it. This was so easy – I spiralized the zucchini which made it even faster. The flavor was amazing! Will definitely keep this in my rotation! Thanks so much for sharing this recipe.

Tasted good! Easy, too.

Delicious! Made exactly as written. Will definitely make again!

I didn’t have any vegetable oil so I used butter and sesame seed oil. This made a wonderful side dish!