In a large frying pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 3 cups of diced fresh zucchini and sauté for 5–7 minutes until golden and caramelized.

Transfer the zucchini to a sieve to drain excess moisture and allow it to cool completely.

Place the cooled zucchini in a mixing bowl and roughly mash it with a fork until chunky.

Add 3 tablespoons of tahini, 1 cup of Greek-style yogurt, 2 minced garlic cloves, 1 teaspoon of dried mint, and the juice of half a lemon to the mashed zucchini. Mix until well combined.

Drizzle in 1 tablespoon of extra virgin olive oil and season with salt and pepper to taste. Stir well.

Transfer to a serving bowl, drizzle with more olive oil, sprinkle with extra dried mint, and drizzle with pomegranate molasses if desired.