Start by rinsing the two large zucchini under cold water and pat them dry with a paper towel. Trim off both ends, then cut each zucchini into 2-inch batons, about 8mm thick.

Place a large wok over medium-high heat and add 1 tablespoon of oil along with 2 tablespoons of butter. Allow the mixture to heat for approximately 1-2 minutes until the butter is melted.

Add 1 teaspoon of minced ginger and 1 teaspoon of minced garlic to the hot oil and butter. Sauté for just 4-5 seconds until fragrant.

Toss in the 1 cup of sliced onions along with the prepared zucchini. Stir gently and sauté for about 1 minute.

Stir in 2 teaspoons of soy sauce, along with ¼ teaspoon of salt and ¼ teaspoon of black pepper. Mix well.

Continue to cook the mixture uncovered for about 6-8 minutes, stirring often.

Remove the wok from the heat and transfer the sizzling hot Hibachi Zucchini to a serving dish. Garnish with chopped scallion greens and a sprinkle of toasted sesame seeds.