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Light grill. Brush zucchini and peaches with half of oil and season with sea salt and pepper. Grill 4 minutes over moderate heat until slightly softened. Cut peaches into wedges. Stack zucchini and thinly slice lengthwise into ribbons.
In bowl, toss zucchini, parsley, and mint with remaining oil; season with sea salt and pepper. Transfer to platter and top with peaches and chopped nuts. Drizzle with more olive oil, a squeeze of lemon, and a sprinkle of sea salt; and serve.