Heat a splash of extra virgin olive oil in a large frying pan over moderate heat. Add diced zucchini in an even layer and sauté for about 5 to 7 minutes, until golden brown and caramelized.

Carefully remove the zucchini from the pan and let it drain on paper towels. Allow to cool completely before mashing.

In a bowl, roughly mash the cooled zucchini with a fork, leaving some texture.

Add tahini paste, Greek-style yogurt, minced garlic, dried mint, and lemon juice to the mashed zucchini. Season with salt and pepper; stir until well combined.

Drizzle in more olive oil and mix thoroughly. Adjust seasoning if necessary.

Transfer to a serving bowl, drizzle with olive oil, and garnish with dried mint. Serve with warm pita, chips, or fresh vegetables.