Begin by washing your zucchini under cold water, then slice it into half-moons about 1/2 inch thick. Clean your mushrooms and slice them into thick pieces.

In a large skillet, pour 2 tablespoons of olive oil and heat it over medium heat until it shimmers.

Add the minced garlic to the hot oil and sauté for about 1 minute until fragrant, stirring continuously.

Add your sliced zucchini to the skillet and cook for about 5 minutes, stirring occasionally.

Stir in the sliced mushrooms and 2 tablespoons of soy sauce. Continue cooking for an additional 5 minutes.

Remove the skillet from heat and transfer the vegetable medley onto plates. Garnish with fresh herbs if desired.