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

Transfer zucchini to a food processor. Add feta, garlic, Greek yogurt, tahini, lemon juice, parsley, and paprika. Pulse until smooth. Taste and adjust salt if needed.

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