Prepare the almond-oat topping. Add the almonds, oats, salt, and dried oregano to a food processor and process until coarsely chopped, resembling breadcrumbs. Heat the olive oil in a skillet over medium heat. Add the garlic and the almond-oat mixture and stir constantly until the mixture becomes golden brown and fragrant, about 2-3 minutes. Remove and set aside.

Prepare the spiralized zucchini. Drain the liquid from the zucchini before cooking. Mix it with salt and place in a colander over a bowl, and let sit for about 5 minutes. With your hands or the back of a spoon, press out as much liquid as possible from the zucchini.

Cook the zucchini. In a skillet, heat the second tablespoon of olive oil. Add the garlic and drained zucchini and cook over medium-high heat, stirring often, until the zucchini is tender, about 5 minutes. Remove from heat.

Assemble the salad. Stir the lemon juice and lemon zest into the cooked zucchini, and season with salt and pepper. Serve in a bowl, topped with the almond-oat topping.