Start by washing the zucchinis under cold water, then trim both ends. Slice them into thin rounds or half-moons, ensuring uniformity for even cooking.

In a large skillet, pour in the vegetable oil and warm it over medium heat until it shimmers.

Add the minced garlic to the hot oil, stirring gently. Sauté for about 1 minute until fragrant and golden.

Add the prepared zucchini to the skillet and stir well to coat with oil and garlic. Cook for 5-7 minutes until tender but slightly crisp.

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

Pour the sauce mixture over the zucchini and stir to combine. Cook for an additional 2-3 minutes.

Remove from heat and sprinkle sesame seeds over the zucchini, then serve warm.