Caramelized Zucchini with Herb Feta Dip

Preparation

• 1
  Wash and dry the zucchini, then halve them lengthwise. Score the cut sides crosswise with a sharp knife (creating a lattice pattern), being careful not to cut all the way through. Season generously with salt, gently massage the salt into the cuts, and let rest for 30 minutes to draw out water from the zucchini. Preheat the oven to 190 °C and prepare an oven-safe pan.

Instructions

• 1
  Pat the zucchini dry with paper towels. Heat an oven-safe pan with one tablespoon of oil over high heat. Place the zucchini cut-side down in the pan and sear for about 5 minutes until golden brown and caramelized. Flip and cook for another 5 minutes. Transfer the pan to the preheated oven for about 5 minutes, then flip the zucchini again and bake for another 5 minutes until completely soft.
• 2
  Meanwhile, prepare the dip. Combine yogurt, remaining oil, herbs, feta, salt, and pepper in a blender and process until a smooth herb-feta dip forms. Spread the dip on plates, arrange the caramelized zucchini on top, and sprinkle with a little extra feta, parsley, or roasted pistachios, if desired.