Grilled Zucchini with Avocado-Tarragon Crema - Edible Santa Barbara and Wine Country

Ingredients

• 1 avocado (pitted and flesh scooped out)
• 1/3 cup Greek yogurt
• Zest and juice of 1 lemon
• 1 pinch coarse sea salt
• 5 grinds black pepper
• 1 tablespoon tarragon leaves (finely chopped, plus a few small tarragon leaves for decoration)
• 2 large zucchini (ends trimmed, cut on a bias into 1⁄4-inch-thick slices)
• Olive oil
• Coarse sea salt
• Black pepper
• 1 tablespoon pepitas (toasted)