Roasted Zucchini with Feta-Basil-Pistachio Crumble

1. Preheat the oven to 425°F (220°C). Place a cast iron pan in the oven for 15 minutes to get it hot.
2. Slice the zucchini in half lengthwise, then score the tops of the zucchini diagonally, and then slice into thirds.
3. 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.
4. Remove the pan from the oven, add the olive oil (use two pans and divide oil in half if preferred), then add the zucchini face down. Place in the oven for 30 minutes, flipping halfway.
5. While the zucchini is roasting, make the crumble. Chop up the pistachios, then add the feta cheese, basil, lemon zest, salt, and pepper. Continue to chop until it creates a nice crumble.
6. Make the drizzle. Add the tahini, honey, lemon juice, and salt to a small bowl. Whisk, then add water 1 tablespoon at a time and whisk until desired consistency.
7. Top the roasted zucchini with the crumble and tahini drizzle, if using.