Warm Sesame Zucchini and Cucumber Salad

Heat a large skillet and coat with avocado oil. Add thinly sliced zucchini and let it sizzle. Add 4-6 tablespoons of water and 1 tablespoon of tamari sauce to help cook down the zucchini and bring it to a simmer on a medium heat; cover the skillet. Let it cook for 5-7 minutes covered, watching the heat and occasionally stirring so not to burn. If needed, add more water. While the zucchini is cooking, thinly slice the cucumber and onion and set them aside. Roughly chop peanuts and cilantro if you are using them for topping. In a medium sized bowl, combine the dressing ingredients (2 tablespoons tamari sauce, 2 tablespoons rice vinegar, 1/2 teaspoon maple syrup, 1 inch grated ginger, 2 tablespoons water) and whisk them together. Remove the lid from the zucchini pan and continue to let it cook until all liquid is evaporated. Remove from heat and transfer the cooked zucchini to a plate. Add the shaved cucumber and red onion, then pour the dressing over all. Lightly toss and top with sesame seeds or nuts, herbs (cilantro), and cracked black pepper.