Prep the zucchini

• Grab a couple of good-looking zucchini and cut them in half lengthwise.
• Score the cut sides diagonally with a sharp knife.
• Sprinkle with salt and let them sit for about 20 minutes, then dab away the excess moisture.

Sear and roast

• Add avocado oil to a pan.
• Cook the zucchini face down for 6 minutes.
• Transfer to the oven for 5 minutes.
• Remove, flip, and put them back in the oven for another 5 minutes face up.

Make the garlicky feta base

• Mash the feta with the garlic and Greek yogurt to make a garlicky feta base.
• Spread the base onto a serving plate.

Assemble and serve

• Place the roasted zucchini on the feta base.
• Top with more crumbled feta, crushed pistachios, fresh mint and lemon zest.
• Serve as is or with the toppings.