Preheat oven to 230 degrees celcius. Grab 2 medium sized zucchini, wash well, cut in half, then score them diagonally with a sharp knife.
Lay out the zucchini on a plate and sprinkle with salt. Let them sit for 30 mins and then dab with paper towel to remove the excess moisture.
Grab a cast iron skillet. Add about ¼ cup avocado oil, and cook the zucchini face down for 5-6 mins. Then place in the oven at 230 degrees celcius for 5 more mins. Remove, flip, and back in the oven for 5 mins.
Remove from the oven, sprinkle with salt.
For the sauce, process 3 heaped tbsps plain vegan greek yogurt, 6 tsps of fetta, 1 small garlic clove, large handful of fresh mint, zest of 1 lemon, juice of half a lemon, a pinch of salt and fresh pepper.
Add the sauce to the bottom of the plate, top it with the zucchini, then top zucchini with crumbled feta, fresh mint, crushed pistachios, lemon zest and sumac. Enjoy!
