Slice the zucchini into pieces about 2 inches long, then cut each piece into 6 smaller sections. Place them in a bowl, drizzle with 2 tablespoons of olive oil, and mix well to prevent the zucchini from absorbing too much oil during sautéing.
1 pound zucchini, 2 tablespoons olive oil
In a small bowl, combine all the sauce ingredients.
3 tablespoon tamari, 1 teaspoon maple syrup, 1 teaspoon smoked paprika, ¼ teaspoon red chili flakes, ½ teaspoon salt, 1 tablespoon garlic, ¼ teaspoon ground coriander
Heat a non-stick pan over medium-high heat. Add the zucchini and sauté for 4-5 minutes, stirring occasionally.
Reduce the heat to medium, add the sauce, and stir to combine. Cook for 1 minute.
Remove the pan from the heat, transfer the zucchini to a serving plate, and sprinkle toasted sesame seeds on top. Garnish with fresh parsley or cilantro.
1 teaspoon toasted sesame seeds, fresh chopped parsley
