Pillowy Mediterranean Zucchini

Ingredients

• 2 medium zucchini
• Salt
• About 1/4 cup avocado oil

Garlicky Feta & Mint Sauce

• 3 heaping tablespoons plain Greek yogurt
• 1 ounce feta
• 1 small garlic clove
• Large handful fresh mint
• Zest of 1 lemon
• Juice of half a lemon
• Pinch of salt
• Fresh pepper

To Finish

• Crumbled feta
• Fresh mint
• Crushed pistachios
• Lemon zest
• Sumac

Directions

• Preheat oven to 450F. Wash 2 medium zucchini well, cut in half lengthwise, then score them diagonally with a sharp knife (be careful).
• Lay the zucchini out and sprinkle with salt. Let sit 20-30 minutes to draw out excess moisture, then dab dry with a paper towel.
• Heat a cast iron or stainless steel pan with about 1/4 cup avocado oil and cook the zucchini face down for 5-6 minutes.
• Transfer to the 450F oven face down for 5 minutes, remove, flip, and roast another 5 minutes.
• Remove from the oven and sprinkle with salt. Enjoy as is, or level it up with the sauce and toppings.
• For the sauce, process the Greek yogurt, feta, garlic, mint, lemon zest, lemon juice, salt, and pepper until smooth. Spread it on the plate, top with the zucchini, then finish with crumbled feta, fresh mint, crushed pistachios, lemon zest, and sumac.

From Arash Hashemi on Instagram.