Zucchini with Spicy Romesco & Wilted Chard

1 bunch Swiss chard, stems removed & leaves torn into bite-sized pieces
3 Tbs olive oil, divided
3 Tbs lemon juice, divided
3 red bell peppers
3 roma tomatoes
1 clove garlic, peeled
1 tsp chili powder
1/2 tsp red pepper flakes
1/4 cup raw almonds
1/4 cup raw hazelnuts
4 large zucchini, peeled

1) To make the wilted chard: Toss together the Swiss chard leaves, 1 Tbs olive oil and 1 Tbs lemon juice in a large bowl. Season with salt and pepper, if desired. Set aside to marinate.
2) To make the spicy romesco: Place bell peppers, tomatoes, garlic, chili powder, red pepper flakes, almonds, hazelnuts, 2 Tbs olive oil and 2 Tbs lemon juice in a food processor. Pulse until all ingredients are well combined but still chunky.
3) Slice zucchini into noodles with a spiral slicer.
4) To serve, make a bed of wilted chard, place zucchini on the bed of chard, then top with spicy romesco.

Review: This was another great use of my Veggetti. However, this was fairly bland. I didn't think the romesco was spicy at all (and I used more than is recommended here when it came to the spices). I was quite underwhelmed and not sure what I should do to make this tastier.

Adapted from:
http://www.vegetariantimes.com/recipe/zucchini-with-spicy-romesco-and-wilted-chard/