1 lb zucchini, cut into 1/4-inch planks
1 tbsp cumin seeds
1 small garlic clove, grated
Fresh herbs (scallion, mint, parsley, cilantro, or basil), roughly chopped
Preheat a grill (or heat a cast iron skillet or grill pan over medium-high heat). Toss zucchini with olive oil to coat, and season with sea salt.
Sear zucchini on the grill or skillet until caramelized and browned, roughly 1 to 2 minutes. Flip planks and repeat. Remove from the grill or slkillet and set on plate to cool.
While zucchini is cooling, toast cumin seeds in a skillet. Crush seeds in a mortar and pestle or spice grinder, and combine with 2 tbsp olive oil to form a thin paste. Fold in grated garlic.
Drizzle zucchini with cumin oil, and top with fresh herbs to serve!