Slice zucchini into half moons about a ¼" in thickness.
Mince shallot and ginger.
In a large skillet or cast iron pan, heat to medium-high. Add butter.
Once the butter begins to foam, add the ginger and shallot. Let it cook for a few minutes.
Add the sherry and stir it in to coat the ginger and shallot.
After 2-3 minutes and when the alcohol smell has evaporated, add the Better Than Bouillon and water.
Let the mixture come up to a bubble and add the zucchini. Combine it so the zucchini is evelny coated with the sauce.
Cook on medium for 5-8 minutes, cuntinuing to stir until the zucchini is cooked but still firm. (Dont let the zucchini get mushy)
Check for seasoning and add salt if needed and definitely add some fresh black pepper. Add one more dab of butter and stir in.
Serve it quickly with a roast chicken or another main course of your choosing.