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1. Preheat the Oven: Preheat the oven to 450°F (230°C).

2. Prepare the Zucchini: Wash the zucchinis and pat them dry. Cut each zucchini in half lengthwise. Score the inside part diagonally with a sharp knife to create a checkboard pattern.

3. Salt and Rest: Place the zucchini halves, cut side up, on a large plate. Sprinkle kosher salt over the top, spreading it evenly with your hand. Allow the zucchinis to rest for about 20 minutes to remove excess moisture. Afterward, pat them down thoroughly with a paper towel to remove excess moisture.

4. Sear the Zucchini: Heat a large cast-iron skillet over medium-high heat for 2-3 minutes or until sizzling hot. Add the olive oil to the skillet. Brown the zucchini halves, cut side down, for about 5 minutes or until they are golden brown. Do not flip them during this step.

5. Roast in the Oven: Transfer the skillet with the zucchini to the middle rack of the preheated oven. Bake for about 15-20 minutes or until the zucchinis are golden brown and soft.

6. Season and Serve: Remove the skillet from the oven. Flip the zucchini halves, cut side up. Season with table salt and ground black pepper.

7. Yogurt Sauce (Optional): In a food processor or high-speed blender, combine Greek yogurt, crumbled feta cheese, fresh mint leaves, cilantro leaves, lime juice, salt, and pepper. Blend until the mixture is creamy and smooth.​​

8. Serve: You can serve the roasted zucchini halves by themselves or with the optional yogurt sauce and/or Mediterranean topping for extra flavor.

9. Mediterranean Topping (Optional): 

• Sprinkle chopped fresh mint and cilantro over the zucchini

• Add chopped walnuts for crunch

• Sprinkle additional crumbled feta cheese for a finishing toucharp knife to create a check