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Combine the zucchini and yellow squash in a colander in the sink and sprinkle with 1 tablespoon salt. Toss to coat and set aside for 10-15 minutes, no longer.
In a large bowl, combine the garlic and shallot; sprinkle with the remaining 1/4 teaspoon salt and add in the lemon zest and juice. Whisk in the olive oil in a steady stream, then add the almonds and dill. Taste for seasoning and acidity (it should be nicely acidic).
Add the zucchini and squash to the dressing, toss and serve immediately.