2 pounds (about 4 medium) zucchini
2 tablespoons peanut or canola oil
2 scallions, sliced into thin rounds
1 tablespoon toasted sesame seeds
2 tablespoons chopped cilantro
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
Cut off the tops and bottoms of the zucchini. Using a vegetable peeler or mandoline, cut each zucchini into thin ribbons.
In a 10-inch skillet, heat the oil over medium-high heat. Add the zucchini, scallions, and sesame seeds. Gently stir and turn the zucchini. When it has softened a little, add the remaining ingredients to the pan. Stir gently to combine. Enjoy hot or at room temperature.