Caramelized Zucchini with Feta Dip

Wash the zucchini, pat dry, and cut in half lengthwise. With a sharp knife, make a dense, diagonal crosshatch pattern on the cut side, being careful not to cut all the way through the skin. Season generously with salt, gently rubbing it into the cuts. Let it rest for 30 minutes to allow the zucchini to 'sweat out' excess water. Meanwhile, preheat the oven to 190 °C.

Pat the zucchini completely dry with paper towels. In an oven-safe pan, heat a little olive oil and place the zucchini cut-side down. Cook over high heat for about 5 minutes until golden brown and caramelized. Then flip and cook the other side for another 5 minutes. Transfer the pan to the preheated oven for 5 minutes, then flip it back to the cut side and bake for another 5 minutes until completely tender.

While the zucchini is cooking, prepare the dip. Place the yogurt, olive oil, fresh herbs (parsley, basil, mint), garlic, and 50 g of feta cheese in a food processor. Season with salt and pepper, then blend until smooth. Spread the dip on a plate, arrange the roasted zucchini on top, and finally sprinkle with the remaining crumbled feta and fresh parsley. Optionally, you can garnish with toasted pistachios.