It sounds delicious, especially with the twist of Sichuan pepper oil and the use of 5 Chinese spices. The method of double frying to make the zucchini crispy is a great tip, too—crispy veggies are always a hit.
Little by little I have been trying seasonings and spices from other countries or continents, combining them with what is used locally and I have been discovering interesting things. I love the 5 spices and I find the sichuan pepper super interesting the sensation it causes. It's hard to say no to crispy vegetables. Thanks!