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Using meat pounder or rolling pin, firmly but gently smash zucchini until it flattens and cracks develop along its length. Trim and discard ends.
Break each zucchini into 2 to 4 large pieces.
Drizzle the craggy chunks with olive oil and fresh lemon juice.
Season them with kosher salt.
Arrange them on a baking sheet and slip the sheet under a blazing-hot broiler.
Broil for about 10 minutes until spotty charring develops.
Let the zucchini cool slightly before cutting it into bite-size chunks.
Stir together Greek yogurt with water, minced garlic, and salt to make a dressing.
Smear the dressing across a plate before piling the zucchini chunks on top.
Garnish with chopped toasted hazelnuts, Aleppo pepper, and fresh herbs.