We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut zucchini and onion into 2-inch long pieces.
Heat vegetable oil over medium-high heat in a large nonstick skillet.
Add zucchini and onion, and cook for 2 minutes.
Add teriyaki sauce, soy sauce, red pepper flakes, and black pepper. Cook for 4 to 5 minutes.
Sprinkle with sesame seeds and serve.
Want to keep this recipe for later? We can email it to you!
Ensure the zucchini and onion are cut evenly to allow for uniform cooking.
Adjust the red pepper flakes to your spice preference.
Serve immediately for the best flavor and texture.
Can I use a different oil instead of vegetable oil?
Yes, you can use oils like olive oil or avocado oil as substitutes.
Can I make this recipe gluten-free?
To make it gluten-free, use gluten-free soy sauce and teriyaki sauce.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet for best results.
Can I add other vegetables to this recipe?
Yes, you can add vegetables like bell peppers, mushrooms, or snap peas for variety.
What can I serve this dish with?
This dish pairs well with steamed rice or noodles for a complete meal.
