In a saucepan, heat the balsamic vinegar and sugar. Bring the vinegar to a boil, then reduce the heat to medium-low. Let simmer for 20 minutes to reduce. Remove from heat and let the vinegar thicken as it cools.

Meanwhile, in a large nonstick pan or skillet, heat 2 tbsp of olive oil on high. Saute the zucchini rounds in the heated oil for 3-4 minutes until golden-brown on the bottom. Sprinkle lightly with seasoned salt, then flip over and repeat. If needed, saute the zucchini in batches and add more olive oil. Remove the zucchini from the skillet and place on a platter lined with paper towels to drain any excess oil.

Transfer the zucchini to a serving platter or dish. Drizzle with the prepared balsamic reduction. Garnish with black sesame seeds and dried mint flakes. Enjoy warm or at room temperature!