Step 1

Adjust oven rack 5 inches from broiler element and heat broiler. Using meat pounder or rolling pin, firmly but gently smash zucchini until flattened and cracked lengthwise. Trim and discard ends. Break each zucchini into 2 to 4 large pieces. Transfer zucchini pieces to large bowl, including any smaller pieces that have been created during smashing and breaking. Add oil and lemon juice and toss until zucchini is evenly coated.

Step 2

Arrange zucchini, skin side down, on aluminum foil–lined rimmed baking sheet. Sprinkle with 2 teaspoons salt, making sure to season thicker pieces more heavily than thinner pieces. Broil until zucchini are lightly charred in spots, 9 to 12 minutes, rotating pan halfway through broiling. Let cool until zucchini are warm to touch, 15 to 20 minutes.

Step 3

Meanwhile, stir yogurt, water, garlic, and remaining ¼ teaspoon salt together in small bowl. Let sit at room temperature so flavors meld, about 10 minutes. Spread yogurt mixture on serving platter. Cut zucchini into bite-size pieces. Arrange zucchini on top of yogurt mixture. Sprinkle with hazelnuts, dill, and Aleppo pepper. Drizzle with oil and serve.