Prepare the Zucchini: Cut the zucchinis in half lengthwise, then slice them into half-moon shapes about 1/4 inch thick.

Assemble the Ingredients: In a large skillet, combine the sliced zucchini, chopped onions, minced garlic, green onions, saewoojeot, cooking oil, maple syrup, and optional gochugaru.

Stir-Fry the Zucchini Mixture: Heat the skillet over high heat and stir-fry the mixture for about 5 minutes, stirring continuously.

Garnish and Serve: Transfer to a serving plate, sprinkle sesame seeds and drizzle sesame oil before serving.

Store for Later: Place leftovers in an airtight container in the fridge for up to 3-5 days.