Trim ends off zucchini and thinly slice. This is where a mandoline comes in handy.
Brush a grill pan with a touch of oil and heat. When the grill is red hot, add the zucchini and flash grill them until lightly charred. You don't want to overcook them and make them too limp.
Scatter the slices over a large plate so they don't sit on top of each other and steam. Sprinkle them with salt and fresh ground black pepper.
In a small bowl combine the olive oil, lemon juice and chopped garlic.
Add the zucchini to a bowl. Sprinkle with fresh mint and red chili. Add dressing a little at a time and lightly toss. Taste and add more salt and pepper if needed.
Garnish with some fresh mint sprigs or slivered almonds.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/grilledzucchinisalad/