Cut zucchinis in half lengthwise. Using a paring knife, gently score the flesh with a knife, cutting deep into the flesh but not through the skin. Cut diagonal lines going about an inch apart, then turn the zucchini around and cut again so you have a diamond pattern. (this is not necessary, but a nice touch if you're down to do it. ;)
Next, drizzle with the oil then season with the tops with kosher salt and pepper.
Heat grill over medium-high heat (350-400 degrees F) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure-fire way to start a good flare-up—a little goes a long way here.)
When hot, place the zucchini onto the grill and cook until the zucchini is tender (but not overcooked and soggy) and nice grill marks have formed on each side-- about 5 minutes per side.
Carefully remove the zucchini from the grill and let cool enough to handle. Cut into 2-inch pieces and place onto a serving platter. Top each zucchini piece with a small amount of the chopped calabrian peppers, the crumbled goat cheese and sprinkle with the pepitas. Finish with a squeeze of lemon and a sprinkle of flakey salt, if using.