Basil Whipped Feta with Pan-seared Zucchini

0 Slice off the stem from the zucchini and cut in half lengthwise. Lay the zucchini cut side up on your cutting board. Using the tip of your knife, score the zucchini with about 5-6 cuts diagonally, making sure not to cut through the zucchini. 
1 Season with salt u0026 pepper.
2 Heat a skillet on medium heat then add in about 3 tbsp olive oil. Once hot, place the zucchini cut side down, working in batches if your pan is too small. Sear the zucchini on medium heat for about 3 minutes per side, until browned. Repeat with remaining zucchini and set aside to rest while you prepare the whipped feta.
3 Add all of the whipped feta ingredients to a blender or food processor and blend until smooth. Add more olive oil as needed to blend. 
4 To serve, spread the whipped feta onto a serving platter or plate and top with the zucchini, crushed pistachios, chopped basil, hot honey and a pinch of flakey salt (optional) 
5 Leftover whipped feta can be refrigerated for up to 1 week and served with roasted veggies or as a spread on sandwiches. Leftover zucchini can be refrigerated for up to 4 days and reheated in the oven or on a pan.