Teriyaki Zucchini and Onion Skillet

This teriyaki zucchini and onion skillet is a quick vegetable side for anyone who likes browned edges and a sticky, slightly sweet sauce. Thick zucchini half moons cook with sliced yellow onion, then get tossed with butter, garlic and thick teriyaki. It makes 4 servings in 15 minutes, with sesame seeds and green onions added at the finish.

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Ingredients for teriyaki zucchini and onions

• 3 medium zucchini, cut in thick half moons
• 1 large yellow onion, sliced
• 1 tbsp avocado oil
• 2 tbsp butter
• 2 cloves garlic, minced
• 3 tbsp thick teriyaki sauce
• 1 tsp rice vinegar
• 1/2 tsp toasted sesame oil
• 1/4 tsp black pepper
• 1 tsp toasted sesame seeds
• 2 green onions, sliced

Keep the avocado oil separate from the butter as you prepare the ingredients. The oil goes into the skillet first for browning the vegetables. The butter joins the garlic near the end, just before the sauce ingredients. Having everything ready beside the stove helps you follow that order without interrupting the cooking.

The recipe calls for thick teriyaki sauce, which gives the vegetables their sticky coating. Rice vinegar, toasted sesame oil and black pepper go in with it. Keep the sesame seeds and sliced green onions aside for the final step so they stay visible over the glazed vegetables.

Give the zucchini time against the skillet

The onion starts first and cooks until its edges brown. Once you add the zucchini, spread the half moons into an even layer so their cut surfaces can sit against the hot skillet. A loose pile makes that contact harder to achieve, so take a moment to arrange the pieces before leaving them alone.

Resist stirring during the first 3 minutes of searing. Moving the zucchini repeatedly interrupts its contact with the pan. After that undisturbed sear, toss the vegetables and cook for the remaining 2 minutes before adding the butter and garlic. The thick half moons should still be recognizable pieces when you reach the sauce step.

Keep the teriyaki for the final toss

The sauce belongs at the end because its sugar burns quickly over high heat. Let the onion and zucchini finish their browning before adding it. Pouring the teriyaki in early would expose it to the heat throughout the vegetable cooking, making it harder to keep the glaze from scorching.

Once the butter and garlic are in, add the teriyaki, vinegar, sesame oil and pepper, then toss for 1 minute. Watch the vegetables as you toss: the sauce should turn sticky and cling to their surfaces. Keep the pieces moving during this stage so the coating reaches the onion slices as well as the zucchini.

Cook the skillet in this order

• Heat 1 tbsp avocado oil in a large skillet over high heat until shimmering.
• Add the sliced yellow onion. Cook for 3 minutes, until the edges brown.
• Add the zucchini in an even layer. Sear for 3 minutes without stirring, then toss and cook for 2 minutes more.
• Add the butter and minced garlic, followed by the thick teriyaki sauce, rice vinegar, toasted sesame oil and black pepper. Toss for 1 minute, until the sauce turns sticky and coats everything.
• Finish with the toasted sesame seeds and sliced green onions.

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Serving the glazed vegetables

Divide the finished skillet into 4 servings, bringing the onion slices along with the zucchini as you spoon it out. The onions can settle between the larger pieces, so scoop through the mixture to give each serving some of both. Carry any clinging glaze onto the plate with the vegetables.

Add the sesame seeds and green onions after the sauce has coated everything. That finishing order keeps them on the outside of the dish, where you can see their contrasting shapes and colors. The finished skillet should show browned vegetables beneath the teriyaki coating, with the sliced green onions scattered over the top.

For another zucchini skillet, try our Parmesan garlic zucchini and mushrooms . You can also build a dinner around teriyaki salmon bowls or explore another quick skillet meal with our chicken ramen stir fry .

Questions about the glaze and vegetables

Does this recipe include soy sauce?

There is no separate soy sauce in the ingredient list. The recipe uses thick teriyaki sauce for the glaze, along with rice vinegar, toasted sesame oil and black pepper.

Should I use all the green onions?

Yes. Slice the 2 green onions and use them to finish the skillet with the toasted sesame seeds. The recipe does not divide them between the cooking and finishing steps.

Is there extra sauce to pour over each serving?

The intended result is a sticky coating on the vegetables. Toss the sauce through the skillet until it clings to everything, then serve the glazed zucchini and onion together.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us