Perfectly seasoned, roasted, and topped with a creamy garlic, feta and mint sauce, this is an extra flavorful spin on the viral Thomas Keller zucchini recipe!

2 medium zucchini
salt, to taste
1/4 cup avocado oil
3 heaping tablespoons plain Greek yogurt
1 ounce feta cheese
1 garlic clove
1 large handful fresh mint
zest of 1 lemon
juice of 1/2 lemon
freshly-ground pepper, to taste
garnishes: crumbled feta, fresh mint leaves, lemon zest and sumac

Preheat the oven to 450°F.
Cut the zucchini in half lengthwise, then score them diagonally in a crosshatch pattern.
Set the zucchini on a plate and sprinkle with salt. Let them sit for 20-30 minutes (this helps remove excess moisture).
Use a paper towel to dab the moisture from the zucchini.
Heat a large cast iron skillet or stainless steel pan (make sure it’s oven-safe) over medium heat. Add the avocado oil and cook the zucchini face down for 5-6 minutes, then transfer it to the oven and let it roast for 5 more minutes.
Flip the zucchini and let it roast another 5 minutes. Remove.
To make the sauce, add the Greek yogurt, feta cheese, garlic, fresh mint, lemon juice and zest, plus a pinch of salt and pepper to a small food processor. Process the sauce until smooth.
Add the sauce to the bottom of your serving plate/s, add the roasted zucchini on top, then top the zucchini with more crumbled feta, fresh mint, crushed pistachios, lemon zest and sumac.

Once cooled completely, store your Thomas Keller zucchini in an airtight container in the fridge for up to 4 days.
To reheat, place your zucchini in a single layer on a lightly oiled baking sheet. Bake in the oven at 400°F until hot. Be careful not to over bake, as the zucchini will become soggy.

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