Make the sauce: Stir all the ingredients together in a small bowl & set aside.
Make the stir-fry: Cut each zucchini in half lengthwise, then slice each half crosswise into 1/2-inch-thick half-circles.
Drizzle 1 tablespoon of the oil in a frying pan over medium-high heat, add the pork, and season with salt and pepper. Let cook in pan for 30 seconds, then break the pork into smaller, bite-sized pieces and continue stir-frying until it's cooked through and golden-brown, about 5 minutes. Transfer the pork to a paper towel-lined plated and drain the pan of excess fat.
Drizzle the remaining 1 tablespoon of oil in the pan, add the zucchini, and spread out into one even layer. Stir-fry the zucchini until browned and just tender, about 5 minutes more.
Return the pork to the skillet, add the sauce, and stir-fry until the sauce is well-incorporated and the zucchini is tender.
Remove the pan from the stove. Garnish with the scallions and sprinkle of sesame seeds.
Serve over cauliflower rice, brown rice, chickpea pasta or whole wheat pasta.
Enjoy!