2 Zucchini, trimmed and cut into 1/2 inch cubes (about 3 1/2 cups)
1 tbsp olive oil
1 1/2 tsp oregano
3/4 tsp salt
3/4 tsp black pepper
1/4 cup finely chopped red onion
1 avocado, halved, pitted and cut into 1/4 inch dice (about 1 cup)
1/2 cup pomegranate seeds
1-2 tbsp feta cheese (or more if you like it)
1-2 tbsp fresh lime juice
Preheat oven to 425. Toss zucchini in olive oil, oregano, 1/4 tsp salt and a few grinds of fresh black pepper. Spread onto a baking sheet and roast in oven until tender and golden brown, about 25 minutes. Let cool.
Transfer zucchini to a bowl, add onion, avocado, pomegranate seeds, feta cheese, lime juice, a sprinkle of salt and a few grinds of fresh pepper. Gently stir to combine.
Refrigerate 30 minutes. Can be made up to 2 hours in advance.
Serve with pita chips, tortilla scoops, or with fish tacos. It's delicious!