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Preheat your oven to 200°C (400°F)
Cut the courgettes into long spears — about the size of thick chips
In a bowl, toss them with olive oil, cumin, paprika, coriander, chili flakes (if using), salt, pepper, and lemon zest until evenly coated
Spread the seasoned courgette spears on a lined baking tray, leaving space between each one
Roast for 20–25 minutes, flipping halfway through, until golden and slightly crisp on the edges but soft inside
While the courgettes roast, add the feta, Greek yoghurt, olive oil, lemon juice, and a little black pepper to a food processor
Blend until smooth and creamy. Adjust the texture by adding a splash of water or extra olive oil if needed
Spread the whipped feta generously on a serving plate
Arrange the roasted courgette spears on top
Drizzle with a little extra olive oil and sprinkle with more lemon zest, chili flakes, or fresh herbs like mint or dill if you like