Preparing vegetables (or rather, fruit, since zucchini is a fruit) is close and dear to my heart as it is the first time in my career that I have seen one of my recipes go viral. People have cooked this dish; even more, they started fiddling with the root vegetables, which made me very happy. Originally published in the New York Times using eggplant, this recipe shows that zucchini tastes best when ripe, perhaps with a little charcoal, but mostly still raw and crispy on the inside. . Fried scallions are well worth the effort. Trust me.
https://www.latimes.com/recipe/gochujang-glazed-zucchini-with-fried-scallions Gochujang-Glazed Zucchini With Fried Scallions Recipe