This Blackstone Togarashi Zucchini is spiralized, quickly stir-fried, lightly seasoned, and finished with a spicy Japanese togarashi blend. The result is a crisp-tender, flavorful side that highlights zucchini’s delicate texture and the bright, spicy-citrus notes of togarashi. These zoodles are perfect alongside grilled proteins, in a yakisoba-style meal, or simply enjoyed on their own. They cook in minutes on a hot griddle, making them an easy, weeknight-friendly option.
Blackstone Togarashi Zucchini
Zucchini is one of the most versatile vegetables to cook with, and when you spiralize it into zoodles it becomes a light, satisfying accompaniment to many dishes. While zoodles aren’t a direct replacement for pasta, they make an excellent low-carb side or a fresh addition to any stir-fry. Using a Blackstone griddle or any large flat-top surface gives a quick sear and even heat that keeps the zucchini crisp-tender.
Togarashi is a Japanese seasoning blend that combines heat, umami, and a hint of citrus from orange zest. It pairs beautifully with vegetables, seafood, and grilled meats. A little togarashi goes a long way in elevating simple ingredients—this recipe showcases that flavor perfectly.
More Blackstone recipes available in our recipe collection
Recipe Shopping List
Before you start, gather these basic ingredients. Quantities are listed in the recipe card below.
- Zucchini (medium)
- Canola oil
- Bacon grease (or another savory fat)
- Togarashi seasoning
Try Blackstone-style zucchini rounds or zucchini fritters for more variations
How To Make This Recipe
Here’s a quick overview of the process so you know what to expect. Use the full recipe card below when you’re ready to cook.
- Prep – Wash the zucchini and spiralize into zoodles. Toss with togarashi seasoning to coat evenly.
- Preheat – Heat your Blackstone griddle or a large skillet to medium–medium-high until hot.
- Cook – Add oil and bacon grease to the hot griddle. Stir-fry the zoodles for 3–4 minutes until they are tender-crisp.
- Serve – Remove from the griddle and serve immediately while hot.
More Blackstone Recipes
The Blackstone griddle is ideal for fast stir-frying and one-skillet meals. Pair these togarashi zucchini noodles with grilled steak yakisoba, pork fried rice, or kimchi gyoza for a complete, restaurant-style meal cooked at home. The quick high-heat cooking keeps vegetables bright and proteins nicely seared.
Blackstone Togarashi Zucchini Noodles
This spiralized togarashi zucchini cooks quickly on a hot griddle and makes a bright, spicy side dish or a component in a larger stir-fry.
Prep Time: 3 minutes Cook Time: 5 minutes Total Time: 8 minutes
Ingredients
- 2 medium zucchini
- ½ cup canola oil
- ¼ cup bacon grease (or substitute another cooking fat)
- 1–2 tablespoons togarashi seasoning, to taste
Instructions
- Preheat your Blackstone griddle or a large flat skillet to medium heat for about 10–15 minutes so it reaches an even, hot surface.
- Add the bacon grease and canola oil to the griddle and let the fats warm until shimmering.
- Spiralize the zucchini into zoodles following your spiralizer’s directions. Add the zoodles to the hot oil and cook for about 2–4 minutes, tossing frequently so they heat evenly and become tender-crisp.
- Sprinkle half of the togarashi while the zoodles cook, then remove to a plate lined with paper towels to absorb excess oil. Finish with the remaining togarashi and taste; add salt if needed.
- Serve immediately while warm. These zoodles are best eaten fresh for the best texture.
Recommended Equipment & Extras
Useful tools include a sturdy spiralizer, locking kitchen tongs or spatula for tossing on the griddle, and a large flat-top or skillet for even cooking. Togarashi seasoning and a quality griddle make this recipe particularly easy and flavorful.
Nutrition Information (per serving)
Yield: 6 • Calories: 200 • Sodium: 5mg • Carbohydrates: 2g • Sugar: 1g
Tips, Variations & Storage
- If you prefer a milder flavor, start with 1 tablespoon of togarashi and increase to taste.
- For extra savory depth, use a mixture of bacon grease and a neutral oil; omit the bacon grease for a vegetarian version.
- To keep zoodles from getting soggy, cook them briefly and avoid overcrowding the griddle. Work in batches if necessary.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat briefly in a hot skillet to revive texture.