Heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat. Add 2 cups of diced zucchini and sauté for 5-7 minutes until golden and caramelized.

Remove the skillet from heat, transfer sautéed zucchini to a sieve over a bowl to drain excess moisture, and let cool for about 10 minutes.

In a mixing bowl, mash the cooled zucchini roughly with a fork, leaving some rustic chunks for texture.

Add 1/4 cup of tahini, 1/2 cup of Greek yogurt, one minced garlic clove, 1 tablespoon of dried mint, and the juice of half a lemon. Stir together until well combined.

Drizzle in 1 tablespoon of olive oil, sprinkle with salt and pepper to taste, and adjust seasoning as needed.

Transfer to a serving bowl, drizzle with more olive oil on top, sprinkle with dried mint and pomegranate molasses. Serve with warm pita, fresh veggies, or chips.