Mediterranean Style Zucchini

Ingredients

2 large zucchini

Salt

1/4 c. mild-tasting oil, such as olive or avocado

4 heaping tbsp. plain Greek yogurt

2 oz. crumbled feta cheese, divided

1 small clove garlic, minced

Zest and juice of 1 lemon

Freshly ground black pepper

Large handful of fresh mint, finely chopped

1/4 c. crushed pistachios

Ground sumac, for optional garnish

Directions

Slice stem end off of zucchini, then slice in half lengthwise. Using a paring knife, score the cut side diagonally both ways to create a criss-cross pattern. Sprinkle with a little salt and allow zucchini to sit for about 20 minutes to draw out the moisture, then dab dry with a kitchen or paper towel.

Preheat oven to 450 degrees.

Add olive oil to ovenproof pan (I used a cast-iron skillet) and heat until sizzling. Add zucchini halves flesh-side down, and cook for 5 to 6 minutes, until slightly browned and crispy.

Place pan in hot oven and cook for an additional 5 to 6 minutes, then remove pan, flip the zucchini to skin-side down and put it back in the oven for another 5 minutes.

While zucchini is roasting, make the sauce. In small bowl, combine yogurt, 1 ounce feta, minced garlic and the lemon zest and juice. Add salt and freshly ground black pepper to taste.

To serve, slather some of the sauce on the bottom of the serving platter. Lay roasted zucchini on top, then top with more sauce, remaining crumbled feta, mint leaves and crushed pistachios. Garnish with a little sumac, if desired. Serve immediately.