Caramelized Zucchini with Herb Feta Dip

Wash, dry, and halve the zucchini lengthwise. Score the insides crosswise with a sharp knife (creating a grid pattern), being careful not to cut all the way through the zucchini. Season generously with salt, gently massage the salt into the cuts, and let rest for 30 minutes to allow the zucchini to release water. Preheat the oven to 190 °C and prepare an oven-safe pan.

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 fry 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 tender.

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 onto plates, arrange the caramelized zucchini on top, and sprinkle with a little extra feta, parsley, or roasted pistachios, if desired.