Brush zucchini with 2 tbs oil. Heat a chargrill pan over medium-high heat. Cook zucchini, in batches, for 2 minutes each side or until golden and tender. Whisk remaining oil, lemon juice and garlic in a small bowl.

Combine zucchini, beans, spinach and onion in a large bowl. Add oil mixture and cup cottage cheese and toss to combine. Top with remaining cottage cheese, almonds and chilli.

Serve sprinkled with lemon zest.