Begin by washing 2 medium zucchinis under cold water. Trim off the ends and slice them into rounds or half-moons, aiming for about ¼ inch thick to ensure even cooking. Set aside as you gather your ingredients and equipment.

In the large skillet, pour 2 tablespoons of vegetable oil and heat it over medium heat until shimmering, about 2 minutes.

Add 1 tablespoon of minced garlic to the hot oil, stirring continuously for about 1 minute.

Introduce the sliced zucchini to the skillet, stirring to coat them in the garlicky oil. Sauté for 5–7 minutes, making sure to occasionally stir.

While the zucchini is cooking, combine 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of rice vinegar in a small bowl. Whisk them together until fully blended.

Pour the prepared sauce over the sautéed zucchini in the skillet, and stir everything well to combine. Allow it to cook for an additional 2–3 minutes over medium heat.

Once the zucchini is glistening and tender, remove the skillet from the heat. For a delightful finishing touch, sprinkle with sesame seeds if you desire that extra crunch.