How to Make It
Whisk together vinegar, lemon rind, juice, 1 tablespoon dill, sugar, 1/4 teaspoon salt, and garlic in a medium bowl. Slowly stream oil into vinegar mixture in bowl, whisking constantly. Grate 1/2 ounce of cheese into bowl; whisk to combine. Set remaining 1/2 ounce cheese aside.
Spiralize zucchini and squash. Transfer zucchini and squash to a large fine mesh sieve arranged over a bowl (to catch draining liquid); gently press with a clean towel to extract liquid. Let stand and drain 30 minutes. Transfer zucchini and squash to a large bowl; discard drained liquids.
Add remaining 2 tablespoons dill, remaining 1/2 teaspoon salt, onion, basil, and pepper to bowl; toss to combine. Drizzle salad with oil mixture; gently toss with tongs to combine. Shave remaining 1/2 ounce cheese; sprinkle evenly over salad. Sprinkle with almonds.