Preheat grill, or grill pan to high heat.
Thinly slice zucchini, set aside, covered.
Drizzle fillets with 1 tablespoon of olive oil. Sprinkle fillets evenly with 3/8 teaspoon salt and 1/4 teaspoon pepper. Arrange fillets on grill rack or grill pan; grill 5 minutes or until desired degree of doneness, turning once.
Grate lemon rind to equal 1 1/2 teaspoons. Squeeze juice to equal 2 tablespoons. Combine rind, juice, remaining 2 tablespoons oil, remaining 3/8 teaspoon salt, remaining 1/4 teaspoon of black pepper, zucchini, and lightly chopped basil, in a bowl; toss gently to coat. Top each serving with 2/3 cup of salad, and sprinkle with 1 tablespoon almonds. Serve sliced peaches on the side.