1 large zucchini
1/3 cup low-sodium soy sauce, tamari, or coconut aminos
1/4 cup sesame oil
1 teaspoon garlic powder
Wash and slice the zucchini into coins.
In a large bowl combine the soy sauce, sesame oil, and garlic powder. Whisk until emulsified.
Add the zucchini and coat all sides. Set aside and let soak for at least 15 minutes.
Place a pan on medium heat. Once hot, place the zucchini down, avoiding layering, and let cook without moving for at least 5 minutes each side (this will allow the zucchini to crisp). Continue until all of the zucchini is cooked.
Serve warm and enjoy!