• Preheat the oven to 450℉.
• Slice the zucchini in half lengthwise.
  2 medium zucchini
• Lay the zucchini on a plate and sprinkle the salt over the top. Let sit for 20 minutes to allow excess moisture to come to the surface, then dab the zucchini with a paper towel.
  1 teaspoon kosher salt
• Add the oil to the sheet pan and spread it around to create a layer. Lay the zucchini cut side down on the sheet pan and move the zucchini around so that the cut side has oil on it.
  ¼ cup olive oil
• Roast for 15 minutes. Check the cut side to see if it has browned. If the cut side is brown, flip the zucchini over and continue to roast for 5 more minutes.

Lemon Feta Sauce

• While the zucchini roasts, prepare the sauce.
• Place the yogurt, feta, mint, garlic, lemon zest, lemon juice, salt and pepper into the bowl of food processor. Process until smooth and set aside.
  3 tablespoons full-fat Greek yogurt, 1 ounces feta, 1 garlic clove, ¼ cup fresh mint, 1 lemon, 1 pinch flaky sea salt, 1 pinch black pepper
• To assemble, place the zucchini on a plate and spoon the sauce over. Garnish with more chopped mint if desired. You can also place the sauce on the plate and place the zucchini on top!