CRISP ROASTED ZUCCHINI WITH CREAMY FETA & SUN-DRIED TOMATO & ALMOND CRUMBLE

1. Preheat the oven to 425°F. Place a cast iron or oven-safe skillet in the oven for 15-20 minutes.
2. Prep the zucchini: Add the zucchini to a plate and top liberally with salt. Let the zucchini sit for 15 minutes, then pat dry with paper towels. Do not rinse.
3. While the zucchini sits, make the feta-yogurt spread: Add the yogurt, feta, parsley, garlic, lemon juice, and salt to a bowl. Mix to combine and set aside.
4. Remove the hot pan from the oven, then add the zucchini face down. Place in the oven for 30 minutes, flipping halfway.
5. While the zucchini roasts, make the topping: Add the sun-dried tomatoes, parsley, almonds, garlic, and salt to a cutting board and chop them together. Add the mixture to a bowl with the oil and mix to combine.
6. To serve: Spread the feta-yogurt onto a plate, top with the roasted zucchini, and sprinkle the topping over the top.