Start by washing the zucchinis under cold water, then trim the ends. Slice them into thin rounds or half-moons to maximize surface area for flavor absorption. Set the zucchini aside.

In a large skillet, pour in about two tablespoons of vegetable oil and heat over medium heat for about 1-2 minutes until it shimmers slightly.

Add the minced garlic to the hot oil, stirring constantly for about 1 minute until fragrant. Be careful not to burn it.

Toss in the sliced zucchini and stir to coat them in the oil and garlic. Sauté for around 5-7 minutes until tender but slightly crisp.

Whisk together the soy sauce, sesame oil, and rice vinegar in a small bowl to create the savory glaze.

Pour the sauce mixture over the sautéed zucchini in the skillet. Stir gently and cook for an additional 2-3 minutes until the glaze thickens slightly.

Remove from heat and sprinkle sesame seeds over the zucchini before serving warm.