1 large zucchini, shaved or thinly sliced
2 small Persian cucumbers, shaved or thinly sliced
1/4 red onion, shaved or thinly sliced
1 tablespoon avocado oil
1 tablespoon tamari sauce
2 tablespoons tamari sauce
2 tablespoons rice vinegar
1/2 teaspoon maple syrup
1 inch knob ginger, grated
2 tablespoons water

Cracked black pepper
Sesame seeds or chopped peanuts
Optimal: a few cilantro leaves

Heat a large skillet and coat w/ avocado oil. Add thinly sliced zucchini and let sizzle, add 4-6 tablespoons of water and tamari to help cook down and bring to a simmer on a medium heat and cover. Let cook for 5-7 minutes, covered, watching heat and occasionally stirring so not to burn. If needed add more water. While zucchini is cooking, thinly slice cucumber and onion and set aside. Roughly chop peanuts and cilantro if using. In a medium sized bowl, combine dressing ingredients and whisk. Remove lid from zucchini pan and continue to let cook until all liquid is evaporated. Remove from heat and transfer to a plate. Add shaved cucumber, red onion and pour dressing over all. Lightly toss and top with seeds or nuts, herbs and cracked black pepper.