Heat the olive oil in a skillet over medium heat. Add the diced zucchini and cook for 10 minutes until soft and water evaporates. Let it cool for 10 minutes.

Place the cooked zucchini, feta, garlic, yogurt, tahini, lemon juice, parsley, and paprika into a food processor. Blend until smooth. Taste and add salt if needed.

Transfer the mixture to a bowl, drizzle with olive oil, and garnish with chili flakes, chopped parsley, and pine nuts. Serve with pita chips or vegetable sticks.