Caramelized Zucchini

Wash the zucchini, pat it dry, and cut it in half lengthwise. On the inside, use a sharp knife to cut a grid pattern with diagonal strokes, being careful not to cut all the way through the zucchini. Salt it thoroughly and gently massage the salt into the cuts. Let it rest for 30 minutes; the zucchini should release water and "sweat" due to the salt. Preheat the oven to 190 °C and heat an oven-safe pan.

Pat the zucchini dry with a paper towel and carefully place it cut-side down into the hot pan with a tablespoon of oil. Sear it over high heat for about 5 minutes until the zucchini is browned and golden-brown, then flip it and heat for another 5 minutes. Place the pan with the seared zucchini into the preheated oven for 5 minutes, then flip the zucchini again and bake for the last 5 minutes. The zucchini should be completely soft by now; if not, continue baking.

Meanwhile, prepare the dip. Add yogurt, oil, herbs, feta, salt, and pepper to a blender and blend until smooth to create a herb dip. Spread it on a plate, add the caramelized zucchini, and finally sprinkle with a little more crumbled feta and finely chopped parsley. You can also add toasted pistachios.