Wash and dry the zucchini. Cut each zucchini into quarters lengthwise to create wedges. Pat the zucchini dry with paper towels (or the oil will splash while frying).

Drizzle the zucchini wedges with the frying oil and season with salt and pepper. Toss to coat evenly.

Preheat your grill or a grill pan to medium-high heat. Place the zucchini wedges on the grill, cut side down. Grill for about 3-4 minutes per side, or until the zucchini is tender and browned. I try to stop when the zucchini has golden brown marks and avoid letting it get too dark or black, as it tastes bitter to me. Remove from the grill and set aside.

In a small bowl, mix the plain yogurt, minced garlic, a couple of finely chopped basil leaves, and lemon zest. Stir until well combined. Season with salt and pepper to taste.

In a small dry skillet over medium heat, lightly toast the pine nuts or pistachios until they are golden and fragrant, about 2-3 minutes. Remove from heat and set aside.

Spread the lemon garlic yogurt on a large plate.

Arrange the grilled zucchini wedges on top of the yogurt.

Sprinkle the crumbled feta, toasted nuts, and sliced basil leaves over the zucchini. Drizzle with lemon juice.

In a small pot, add honey, red pepper flakes, and cayenne pepper. Heat until the honey is very runny and warm. Drizzle hot honey and some olive oil over zucchini.

Season everything with salt and pepper.

Enjoy!