Start by washing 2 medium-sized zucchinis under cold water to remove any dirt. Trim the ends and slice them into thin rounds or half-moons, aiming for even thickness. Set aside.

In a large skillet, heat 2 tablespoons of vegetable oil over medium heat until it shimmers, about 1-2 minutes.

Add 2 cloves of freshly minced garlic to the hot oil, stirring constantly for about 1 minute until fragrant and lightly golden.

Carefully add the sliced zucchinis to the skillet. Stir gently and sauté for about 5-7 minutes until tender yet slightly crisp.

In a separate bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of toasted sesame oil, and 1 tablespoon of rice vinegar until smooth.

Pour the prepared sauce over the sautéed zucchini in the skillet. Stir to coat and cook for an additional 2-3 minutes.

Remove from heat and transfer to a serving dish. Optionally, sprinkle with sesame seeds before serving warm.