1.Cut calamari hoods into 1cm rings. Heat oil in large frying pan; cook calamari, stirring, over high heat about 3 minutes or until calamari is opaque and tender.
2.To make dressing, combine ingredients in screw- top jar; shake well.
3.Transfer calamari to large bowl, pour over dressing, cover; refrigerate 3 hours or overnight.
4.Slice zucchini lengthways, using a vegetable peeler. Place lettuce, tomato, zucchini and undrained calamari mixture onto serving plate.