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. Let it cool for 10 minutes.

Transfer cooled zucchini, feta, garlic, yogurt, tahini, lemon juice, parsley, and paprika into a food processor. Blend until smooth. Adjust seasoning as needed.

Transfer the dip to a serving bowl, drizzle with olive oil, and sprinkle chili flakes, chopped parsley, and pine nuts on top. Serve with toasted pita, chips, or sliced vegetables.