Roasted Zucchini over Garlicky Salted Yogurt with Feta, Scallion, and Parsley

Preheat oven to 425 F. Add zucchini, quartered lengthwise, to a baking sheet lined in foil, and toss in a generous drizzle of olive oil. Bake for about 30 minutes until zucchini is silky and soft, flipping halfway through. In a medium bowl, mix together Greek yogurt, finely minced garlic, and salt. Spread the yogurt mixture on the bottom of a large plate. When zucchini is ready, place it on top of the yogurt mixture. Top with feta, thinly sliced scallion, and roughly chopped parsley. Finish off with another drizzle of olive oil and some black and red pepper.