Peel and slice carrots diagonally into thin, oval slices.
Heat olive oil in large skillet over medium heat. Sautee the carrots first, then add cabbage, and then zucchini. Add teriyaki sauce and stir fly until the vegetables are sligtly soft but still have some crunch to them (5-10 min). Stir in garlic and let it sit for several minutes so the garlic essence can sink inches Sprinkle with black pepper to taste.