Heat 2 tablespoons of extra virgin olive oil in a frying pan over moderate heat. Add diced zucchini and sauté for 5-7 minutes, stirring occasionally until the zucchini turns golden and caramelized.

Transfer the sautéed zucchini to a sieve placed over a bowl to let excess moisture drain away. Allow to cool completely for about 10-15 minutes.

Once cooled, use a fork to roughly mash the zucchini in a mixing bowl, leaving some small chunks for texture.

Add tahini, Greek-style yogurt, minced garlic, dried mint, and lemon juice to the mashed zucchini. Stir thoroughly until well combined.

Drizzle in extra virgin olive oil and season with salt and pepper to taste. Mix well.

Transfer the dip to a serving bowl, drizzle with olive oil and optional pomegranate molasses, and garnish with dried mint. Serve with flatbreads, pita, chips, or fresh vegetables.