Heat olive oil in a large skillet over medium heat. Add diced zucchini, season with salt and pepper, and sauté for about 10 minutes until water evaporates and zucchini softens. Remove and cool slightly.

Transfer zucchini to a food processor. Add crumbled feta, garlic, Greek yogurt, tahini, lemon juice, parsley, and a pinch of paprika. Pulse until smooth.

Transfer the mixture to a bowl. Garnish with a drizzle of olive oil, chili flakes, chopped parsley, and pine nuts. Serve with pita chips, sliced vegetables, or bread.