Place the pine nuts, sundried tomatoes, garlic cloves, nutritional yeast, oregano and 1 teaspoon of the olive oil in a mini food processor; process until well blended and crumbly. Set mixture aside.
Season the cut side of the zucchini with salt. Lightly coat a heavy oven-proof skillet with a very thin layer of extra virgin olive oil and heat the skillet over medium heat.
Place the zucchini onto the hot skillet, cut side down. Use your finger tips to lightly press the zucchini into the skillet and cook for about 3 minutes. Turn the zucchini over and cook the other side for about 2 minutes, or until zucchini begins to soften and lightly caramelize. Remove the skillet from the heat.
Turn the zucchini back over, cut side up, and divide the crumbly topping on top of each zucchini half. Transfer zucchini to the oven and bake for 4 minutes, or until just tender (be careful not to over bake.) Serve warm.
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