Ingredients
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2 medium zucchini or yellow squash
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1 tbsp canola oil
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1/4 cup tzatziki
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2 tbsp sliced almonds
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2 tbsp pomegranate seeds
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1 tbsp chopped dill
Steps
1
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.
2
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.
3
To serve, top with the tzatziki, almonds, pomegranate seeds, and dill.
