Begin by washing your fresh zucchini under cool water, then trim the ends. Cut the zucchini into 2-inch batons, about 8mm thick for even cooking.

In a large wok, pour in 1 tablespoon of vegetable oil and 1 tablespoon of butter, heating them over medium-high heat.

Add 1 tablespoon of minced ginger and 1 tablespoon of minced garlic into the hot oil and butter. Sauté for about 4-5 seconds until fragrant.

Toss the prepared zucchini batons and sliced onions into the wok, stirring well to coat them in the aromatic oil.

Stir in 2 tablespoons of soy sauce, and add salt and black pepper to taste.

Keep the heat high and cook the mixture uncovered for 6-8 minutes, stirring often.

Check the doneness of your Hibachi Zucchini; it should be firm yet tender with a gentle bite.

Once cooked, transfer the Hibachi Zucchini to a serving platter and sprinkle with chopped scallion greens and toasted sesame seeds for garnish.