Heat a large non-stick frying pan over medium heat. Cook garlic and onion with a splash of water, stirring for 3-4 minutes, until softened.
Stir in zucchini, tomatoes, dukkah and soy sauce. Season with salt and pepper. Reduce heat, cover and cook for 3-4 minutes, until vegetables are tender. Scatter over coriander sprigs (if using), to serve.
TO REFRIGERATE:
Store in a reusable container in the fridge for up to 2 days. Reheat in microwave or in a saucepan over medium heat until hot.
TO FREEZE:
Store single servings in reusable containers for up to 6 months. Thaw in fridge overnight and reheat as above, adding a little water if needed.