Lemon-Oregano Chicken Cutlets with Mint Zucchini

Prepare outdoor grill for covered, direct grilling on medium. With mandoline or sharp knife, slice zucchini very thinly lengthwise. In large bowl, toss zucchini with 1 tablespoon oil, 1/4 teaspoon salt, and half of mint. Pound chicken breasts to uniform 1/4-inch thickness. From 2 lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice. Cut remaining lemon into 4 wedges; set aside. In medium bowl, combine lemon peel and juice with oregano, remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon coarsely ground black pepper. Add chicken to bowl and toss until evenly coated. Place zucchini slices, in batches, on hot grill grate, and cook 2 to 4 minutes or until grill marks appear and zucchini is tender, turning over once. Remove zucchini from grill; place on large platter and sprinkle with remaining mint. Place chicken on hot grill grate. Cover grill and cook chicken 6 to 8 minutes or until juices run clear when chicken is pierced with tip of knife, turning over once. Transfer chicken to platter with zucchini; serve with lemon wedges.