Trim away both ends of the zucchini and use a mandoline slicer to slice the zucchini into thin and round discs.
In a large mixing bowl, add the zucchini slices and sprinkle in salt and use your hands to gently rub the salt evenly into each slice. Set it aside for about 20 minutes. This will pull out excess moisture.
In the meantime, finely mince the garlic and chop the scallions.
After 20 minutes, Use your hands to gently squeeze out extra water from the zucchini and set it aside on a large plate.
In a large saute pan, preheat it over medium heat until it feels warm. Add the avocado oil and turn the heat up to medium-high, add the zucchini and saute for 1 minute.
Add the garlic, green onions, and sesame oil and seeds, saute for 1 minute and turn off the heat.
Transfer the zucchini onto a large serving plate and garnish with more scallion, sesame seeds, and oil. Serve at room temperature or chilled.
Notes
This dish tastes even better after it’s chilled, making it perfect for meal prep! Serve cold or at room temperature.