Combine balsamic vinegar, honey, minced garlic, dried onion, salt and pepper in a jug and stir to combine
Take ¾ of your zucchini and slice using the food processor. Note 2
Use a knife to cut your mushrooms into big chunks
Pour ½ of your sauce over sliced zucchini, add a little oil to a fry pan and saute the zucchini for 2 mins at medium heat.
Add the sliced mushrooms to the zucchini and pour remaining saute sauce over them.
Toast flaked almonds for 2-3 mins until a light golden brown
Continue to cook for 2 mins and rotate the vegetables around as you go so they are fully coated in liquid.
Turn the heat off, remove the pan from the stove and drain the vegetables (keep the liquid)
Use a grater to make long strips of raw zucchini, working from the outside in. Once at the core, use a knife to cut this zucchini into thin slices. Season raw zucchini with a little salt.
Plate the raw zucchini 1st, then the sauteed zucchini and mushrooms. Sprinkle toasted flaked almonds on top. Pour liquid into a small bowl and drizzle over vegetables for serving.