When I use pork rinds on meats, I fry them. I dip in egg, dredge through the rinds and press them on good. Then I fry in olive oil mixed with butter. My fried chicken is excellent.

I once had a disaster with shrimp, where all the breading fell off. But they were still part frozen, so I think the moisture pushed all the rinds off. Your zuchini may have been too moist...

Donald