Begin by washing the zucchini thoroughly, then slice it into thin rounds or strips.

In a large mixing bowl, combine olive oil, fresh lemon juice, crushed garlic, salt, and black pepper. Whisk until smooth.

Add the sliced zucchini to the marinade, gently tossing to coat each piece.

Cover the bowl and marinate in the refrigerator for at least 30 minutes or up to 24 hours.

Toast pine nuts in a dry skillet over medium heat for 3-5 minutes until golden.

Transfer the marinated zucchini to a serving dish and top with toasted pine nuts, crumbled feta, and chopped red chili.

Serve immediately or let sit for a few minutes to meld flavors.