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Preheat oven to 450F.
Wash 2 medium sized zucchini, cut in half, then score them diagonally with a sharp knife.
Lay out the zucchini on a plate and sprinkle salt over them. Let them sit for 20-30 mins so you can remove the excess moisture with paper towel. Use a paper towel to dab down the zuchini.
Grab a cast iron or stainless steel pan. Add about ¼ cup avocado oil, and cook the zucchini face down for 5-6 minutes. Then place in the oven at 450F for 5 more minutes face down, remove, flip, and put back in the oven for another 5 minutes.
Remove from the oven, sprinkle with salt, and enjoy as is, or you can level it up.
Make a simple garlicky feta & mint sauce by processing 3 heaping tablespoons plain Greek yogurt, 1 ounce feta, 1 small garlic clove, large handful of fresh mint, zest of 1 lemon, juice of half a lemon, a pinch of salt, and fresh pepper.
Add sauce to the bottom of a plate, the zucchini, then top zucchini with crumbled feta, fresh mint, crushed pistachios, lemon zest, & sumac.