Heat a large fry pan with a medium heat

Meanwhile, cut the zucchini (washed & patted dry) into rounds that are 1/4 inch thick (.50 cm) and remove the skin from the clove of garlic

Add in 2 tbsp extra virgin olive oil into the hot pan, along with the clove of garlic, mix continuously, once the clove of garlic is lightly sauteed and it has infused the olive oil, remove from the pan and discard

Add in half the slices of zucchini into the pan and gently mix continuously, after 3 minutes and they are lightly sauteed, you want them al dente, remove them from the pan, shaking off any excess olive oil, transfer into a large bowl, cook the other half of zucchini slices in the same way, then set the bowl aside

Using the same pan with the same heat, add in the 1/4 cup pine nuts and 1/3 cup raisins, mix continuously, after 30 to 45 seconds and the pine nuts and raisins are fragrant, transfer them into the bowl with th zucchini

Finely chop the spearmint leaves and add into the bowl, along with the zest of half a lemon, season with sea salt & black pepper and gently mix together until well mixed

Transfer the salad into a serving dish and top off with 2 tbsp of finely grated Manchego cheese, serve at room temperature or chilled, enjoy!