Preheat oven to 450°F. Wash zucchini, cut each in half lengthwise, then score diagonally with a sharp knife.

Sprinkle zucchini halves with kosher salt and let rest 20–30 minutes to draw out moisture. Pat dry with paper towels.

Heat a cast iron or stainless steel pan over medium-high heat. Add ¼ cup avocado oil, then cook zucchini cut-side down for 5–6 minutes until browned.

Transfer zucchini to oven, cut side down, and roast 5 minutes. Flip and roast for an additional 5 minutes until tender and slightly charred.

Meanwhile, blend vegan feta, garlic, half the mint, half the lemon zest, lemon juice, 2 tablespoon olive oil, salt, and pepper in a food processor until smooth and creamy.

Remove zucchini from oven and sprinkle with salt.

To serve, spread a layer of the whipped vegan feta sauce on the plate. Arrange zucchini on top, then crumble remaining vegan feta (optional), sprinkle remaining mint, pistachios, lemon zest, sumac, drizzle olive oil, and finish with flaky salt.