Wash and dry the zucchinis thoroughly. Trim the ends and cut each zucchini in half lengthwise, then slice into half-inch crescent-shaped pieces.

Place a large skillet over medium-high heat. Add olive oil and heat until shimmering.

Add the sliced zucchini to the hot skillet in a single layer and cook for 3-5 minutes until golden-brown and tender-crisp.

Push the zucchini to one side of the skillet and add the unsalted butter. Once melted, add minced garlic and sauté for 30 seconds.

Mix the zucchini back with the butter and garlic. Drizzle soy sauce over, and season with salt and pepper to taste.

Remove from heat and drizzle sesame oil over the zucchini, tossing to combine.

Garnish with toasted sesame seeds and sliced green onions before serving.