Slice the zucchinis into sticks approximately half an inch square and 2-3 inches long. Cut the onion into quarters from root to end, then slice into half-inch pieces.

Preheat a sauté pan or wok over medium-high heat. Once hot, add the vegetable oil and heat until it shimmers, about 30 seconds to 1 minute.

Add the sliced onion to the pan and cook for about 2 minutes, stirring occasionally, until it softens.

Add the minced garlic and ginger to the pan, stirring constantly for about 30 seconds to release their aroma.

Add the zucchini sticks to the pan and continue cooking for 4-5 more minutes, stirring every minute. Allow them to brown slightly for added flavor.

Pour in the soy sauce and sesame oil. Sprinkle the zucchini with salt, black pepper, and sesame seeds. Sauté for about 1 minute more until the vegetables are tender-crisp and well-coated with the sauce.

Serve hibachi zucchini with fried rice, your choice of protein, and yum yum sauce for an authentic Japanese steakhouse experience. Enjoy!