Clean and wash the zucchini and slice them into longish slices with a peeler. Brush a grill pan with oil, fry the zucchini in it for about 1 minute while turning, season with salt and pepper.
Sort the spinach, wash and drain. Peel garlic and chop finely. Wash oregano, shake dry, pluck leaves from the stalks and chop finely, except for a little to garnish.
Roast the peanuts in a pan without fat until golden brown. Remove from the pan and allow to cool. Mix vinegar, lime juice, oregano and garlic, season to taste with salt, pepper and sugar, fold in oil.
Mix spinach and courgette, arrange on a plate and drizzle with vinaigrette. Coarsely crumble cheese over it, sprinkle with nuts. Garnish with oregano.