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In a microwave-safe bowl, combine 1 cup of shredded mozzarella cheese and 2 tablespoons of cream cheese. Microwave for 1 minute, then stir. Continue microwaving in 15-second intervals until fully melted and combined.
Add 1 cup of almond flour, 1 teaspoon of xanthan gum, and 1 egg to the melted cheese mixture. Stir until a dough forms.
Let the dough cool slightly, then knead it in the bowl until smooth and fully blended.
Roll the dough into a cylinder about 1 centimeter in diameter and cut into 2-inch pieces.
Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Add the dough pieces and fry until golden brown on all sides, about 5 minutes. Remove and set aside.
In the same skillet, combine 2 tablespoons of gochujang, 2 tablespoons of coconut aminos, and 1 tablespoon of sesame oil. Stir and cook for 1 minute.
Add 1 cup of spiralized zucchini to the skillet and toss to coat in the sauce. Cook for an additional 3 minutes.
Return the fried dough pieces to the skillet and stir until everything is well combined and heated through.
Garnish with 1 tablespoon of sesame seeds and 2 tablespoons of sliced green onion. Serve immediately.