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Whisk honey and hot pepper together in a 1-cup liquid measuring cup. Microwave until mixture comes to boil, 30 to 45 seconds. Continue to microwave, stirring occasionally, until sauce thickens slightly, about 30 seconds more.
Using sharp knife, score cut sides of zucchini slices at ½-inch intervals. Pan-sear zucchini 90 degrees and never again in opposite direction, until exterior is nicely browned, 2 to 3 minutes per side.
Arrange zucchini on serving platter. Drizzle with honey-pepper sauce and sprinkle with sliced almonds.
Spread oil over surface of cast 12-inch cast-iron skillet. Arrange zucchini slices in skillet, cut side down. Cook until deeply browned, 8 to 10 minutes.
Slide skillet off heat. Drizzle and toss zucchini with honey-pepper sauce. Return to medium-high heat and continue to cook, uncovered, until sauce thickens and coats zucchini, 2 to 3 minutes longer. Transfer zucchini to serving platter and sprinkle with sliced almonds.
Transfer remaining sauce to small cup or platter. Serve zucchini warm, drizzled with sauce and sprinkled with sliced almonds.