Coarsely grate the zucchini, sprinkle with a pinch of salt and let sit for 10 minutes. Then squeeze firmly in a clean kitchen towel to remove excess water.

Coarsely grate the halloumi cheese as well. Peel and finely chop the garlic clove. Rinse the fresh mint, shake dry and chop finely.

For the mint yogurt, combine the Greek yogurt with half of the chopped mint, season with salt and black pepper to taste, and refrigerate.