Slice the zucchini on the diagonal about 1 cm/1/4” thick. Toss the zucchini slices in a bowl with the olive oil.
Pre-heat a char-grill pan over medium-high heat. Working in batches, cook the zucchini about 2 minutes each side or until slightly charred.
Transfer the cooked zucchini to a bowl or platter and season with sea salt and freshly ground black pepper. Repeat until all the zucchini is cooked.
Meanwhile, prepare the yoghurt dressing. Place the yoghurt into a medium-sized bowl. Add 1 ½ teaspoons of lemon zest and the freshly squeezed lemon juice.
Add the chopped mint and season to taste with sea salt and freshly ground black pepper.
Spread the yoghurt dressing on a serving platter. When all the zucchini is cooked and have cooled a little, arrange the zucchini on the yoghurt dressing.
Sprinkle with a few mint leaves and the reserved ½ teaspoon of lemon zest. Add the toasted slivered almonds. Drizzle over the top the zucchini juices which have accumulated in the bowl. Serve as soon as possible after assembling.
*To toast the slivered almonds, place into a small, dry frying pan over medium heat. Stir occasionally to ensure they are evenly coloured. Be vigilant, they will burn easily.