Caramelized Zucchini with Feta Herb Dip

Wash, dry, and halve the zucchini lengthwise. Score a diamond crosshatch pattern on the cut side with a sharp knife, being careful not to pierce the skin. Salt generously and gently rub the salt into the cuts. Let the zucchini rest for about 30 minutes to draw out the water. Preheat the oven to 190 °C and prepare an ovenproof skillet.

Thoroughly pat the zucchini dry with paper towels. In a hot skillet with one tablespoon of olive oil, sear the zucchini cut-side down (crosshatch pattern facing down) for about 5 minutes until caramelized and golden brown. Then flip and fry for another 5 minutes. Place the skillet in the preheated oven for about 5 minutes. After that, flip the zucchini again and bake for another 5 minutes until completely soft. If necessary, extend the baking time slightly.

In the meantime, prepare the dip. Place the yogurt, the remaining olive oil, the herbs (parsley, basil, mint), feta, as well as salt and pepper into a blender and process into a smooth dip. Spread the dip onto plates, arrange the caramelized zucchini on top, and sprinkle with the remaining crumbled feta and finely chopped parsley. Optionally, garnish with roasted pistachios.