Slice the zucchini in half, lengthwise. Then slice both halves in half, lengthwise, so you have four quarters. From there, slice the zucchini into ½-inch (~1 cm) pieces.
Make the herby pistachio topping next. Finely slice the basil and mint into ribbons. Chop the pistachios. In a bowl, combine the chopped herbs, chopped pistachios, lemon zest, flaky salt, and pepper in a bowl.
To assemble, drizzle some of the chili oil over the sliced zucchini. Add a squeeze of lemon juice, then gently toss to combine.
Add the herby pistachio topping and vegan feta on top. Toss once more. Taste, adding more salt or pepper to taste, more chili oil for richness, or lemon for tang. Enjoy!