Sort ingredients
nauraka
QR Code
Listen
Pdf
Rinse 2 medium zucchini and slice them in half lengthwise.
Use a sharp knife to score the cut side in a crosshatch pattern.
Sprinkle with salt and let sit for 20-30 mins to release moisture. Dab dry with a paper towel.
Preheat your oven to 450°F.
While the zucchini rests, make the garlic feta sauce. In a food processor, blend 3 tbsp Greek yogurt, 1 oz crumbled feta, 1 garlic clove, a handful of fresh mint, ¼ cup lemon juice, the zest of a lemon, a couple pinches of salt and pepper.
Heat 4 tbsp avocado oil in a cast-iron or stainless pan over medium-high heat. Add zucchini cut-side down and sear for 4 to 5 minutes until golden.
Transfer the pan to the oven. Roast for 5 minutes, flip the zucchini, and roast another 5 minutes.
Spoon the sauce onto a plate, lay the zucchini on top (cut-side up), and finish with more crumbled feta, fresh chopped mint, crushed pistachios, lemon zest, and sumac.