Begin by washing your medium zucchinis and slicing them into half-inch square sticks, about 2-3 inches long. Quarter and half-slice the onion.

Place your sauté pan or wok over medium-high heat and allow it to preheat until shimmering, usually about 2-3 minutes.

Add the sliced onions to the hot pan and sauté for about 2 minutes, stirring frequently, until they become softened and slightly translucent.

Stir in the minced garlic and freshly grated ginger, cooking them for about 30 seconds until aromatic.

Incorporate the zucchini sticks into the pan, sautéing them for 4-5 minutes until slightly browned and tender-crisp.

Drizzle soy sauce and sesame oil over the zucchini, then sprinkle with salt, pepper, and sesame seeds, sautéing for an additional minute.

Transfer the flavorful Hibachi Zucchini to a serving platter, ready to complement your meal.