> 2 medium zucchini or yellow squash
> 1 tbsp canola oil
> 1/4 cup tzatziki
> 2 tbsp sliced almonds
> 2 tbsp pomegranate seeds
> 1 tbsp chopped dill
Preheat oven to 450°F. Halve the zucchini lengthwise. On the cut-side of each zucchini, make very shallow cuts in a diagonal crisscross pattern. Season cut-sides of zucchini generously with salt and let sit 10 min.
Pat the zucchini dry with paper towels. In an oven-safe 12-inch skillet, heat the oil on medium. Add zucchini, cut-side down, and cook 3–5 min., until deeply browned but not burnt, without moving. Flip zucchini. Place skillet in oven and roast 15–20 min., until zucchini are very tender.
To serve, top with the tzatziki, almonds, pomegranate seeds, and dill.