Slice the zucchini into thin rounds and slice the mushrooms, then set aside.
Heat a tablespoon of oil in a wok or large skillet over medium-high heat until shimmering and fragrant.
Add the sliced mushrooms to the hot pan, cooking and stirring for about 3-4 minutes until they soften and develop a light golden color.
Push the mushrooms to one side of the pan, then add the sliced zucchini to the empty space. Cook for another 2-3 minutes, stirring occasionally, until the zucchini starts to turn tender and lightly caramelize.
Add the minced garlic to the vegetables in the pan, stirring for about 30 seconds until fragrant and slightly softened.
Pour in the soy sauce, tossing the vegetables to coat evenly and allowing the flavors to meld for a minute.
Remove the pan from heat once the vegetables are tender but still vibrant, with a slight char on some edges.
Transfer to a serving dish and enjoy the dish hot, showcasing the tender vegetables and rich, savory aroma.
