Begin by washing your zucchini thoroughly. Cut them into uniformly-sized pieces—either 1/2 inch rounds or quarters—to ensure even cooking. Aim for pieces that are roughly the same size for consistency. Set the chopped zucchini aside on a plate, ready for the skillet.

In a small bowl, whisk together freshly grated ginger and soy sauce until well combined. This blend will serve as the flavorful glaze for your Hibachi-Style Sesame Ginger Zucchini. Set this mixture aside and give it a quick stir before use to ensure all the ingredients are well incorporated.

Place a large skillet over medium-high heat and add a splash of sesame oil. Allow the oil to heat up for about 1 minute, just until it begins to shimmer.

Carefully arrange the zucchini pieces in the hot skillet, laying them out in a single layer. Let them cook undisturbed for 3 to 4 minutes until the bottoms develop a beautiful golden-brown char.

After the zucchini has charred nicely, gently toss them in the skillet with a spatula. Continue cooking for an additional 3 minutes, allowing the zucchini to caramelize slightly on all sides.

Reduce the heat to medium-low and pour the ginger-soy sauce mixture over the zucchini. Stir gently to coat the zucchini evenly in the sauce, letting it simmer and bubble for about 2 to 3 minutes.

Once the sauce clings to the zucchini and is slightly thickened, remove the skillet from heat. Serve your Hibachi-Style Sesame Ginger Zucchini warm, garnished with a sprinkle of sesame seeds and chopped cilantro.