Cooking zucchini this way is very harmful to health and may even cause cancer in severe cases

Zucchini is eaten as a tender young squash. In traditional Chinese medicine, zucchini has the effects of relieving restlessness and quenching thirst, moistening the lungs and stopping cough, clearing heat and promoting urination, and reducing swelling and dispersing nodules. Moreover, zucchini has a very good adjunctive therapeutic effect on edema, abdominal bloating, nephritis, and ascites due to cirrhosis. Zucchini can also enhance immunity, has antiviral and antitumor effects, and can promote the secretion of insulin in the human body

It is very effective at preventing diabetes and preventing liver and kidney lesions, and it can also enhance the regenerative function of liver and kidney cells. These are all the benefits of zucchini, but you must never do this: waiting until the oil smokes before adding the aromatics to the pan. This will cause the dish to release acrylamide and also produce many toxic substances, which bring no benefit to the human body at all, only harm

"Acrylamide" was originally considered an industrial chemical. Foods that are deep-fried or grilled at high temperatures all produce large amounts of acrylamide. This substance can cause cancer, and the International Agency for Research on Cancer has classified acrylamide as a Group 2 carcinogen. If a large amount of acrylamide is ingested, it can cause hallucinations, low mood, and in severe cases directly lead to memory loss