Teppanyaki-Style Zucchini,

Onions and Yellow Squash

August 8: National Zucchini Day

We often celebrate our birthdays and other special occasions by eating dinner and being entertained at Japanese steakhouses. The chef puts on quite a show as he cooks steak, shrimp or chicken in front of us. He also dramatically transforms sliced onions into a blazing volcano!

The sliced onions are then sauteed with strips of zucchini and sometimes yellow squash, which make a superb side dish with our main meal. Teppanyaki-style vegetables are easy to prepare at home, although without the fire and flair. For National Zucchini Day, try this tasty teppanyaki-style zucchini, onions and yellow squash recipe.

Recipe

(Adapted from Big Oven)

Ingredients

• 1 small zucchini
• 1 small yellow squash
• 1 small onion
• 1 tablespoon sesame oil
• 2 tablespoons butter
• 1 tablespoon soy sauce
• salt and pepper to taste
• toasted sesame seeds

Directions

Cut off both ends of the zucchini. Slice in half then lengthwise into thin strips. Do the same for the yellow squash.

Slice the onion into rounds but do not separate the rings. Place the vegetables into a flat dish, such as a pie plate, and splash with sesame oil. Melt the butter in a skillet/wok and heat the onion rounds for 2-3 minutes to brown.

Add the strips of zucchini and yellow squash but do not mix. Season with salt and pepper. Meanwhile, remove the onion rounds from the skillet and carefully transfer to a cutting board and slice them into smaller strips. Return them to the skillet/wok and mix with the zucchini and yellow squash. Pour in the soy sauce. Saute until tender-crisp. Drain excess liquid. Transfer to a plate or bowl, sprinkle with sesame seeds and serve hot.

Notes

• Saute a cup of sliced mushrooms (white button) with the vegetables if desired.
• Traditional teppanyaki differs from a hibachi. The former refers to an iron griddle/plate whereas the latter is a barbecue grill that uses a charcoal or gas flame with an open grate design to cook food.