4 small zucchini (about 1 lb)
2 Tbsp Extra Virgin Olive Oil, divided, plus additional olive oil for drizzling
Kosher Salt and Black Pepper to taste
2 tsp Smoked Sweet Paprika
1/2 tsp dried Spearmint, plus more for garnish
1-1/4 Cups plain whole-milk yogurt
1/2 Cup Greek yogurt (or additional plain yogurt)
2 cloves garlic, minced
4 tsp chopped fresh mint
1-1/2 tsp Aleppo pepper (or Cayenne Pepper, if preferred)
Cut off the ends of the small, unpeeled zucchini and discard, and then chop the remainder into 1/4″ by 1/4″ dice. Toss diced zucchini in 1 Tbsp of the olive oil, then arrange in a single layer on an oiled baking sheet. Season lightly with salt and pepper. Roast vegetables in a 375F oven until very tender, about 25 min.
Transfer roasted zucchini to a bowl, combine with paprika and dried mint. Set mixture aside and allow to cool to room temperature.
Add yogurt(s), minced garlic, and fresh mint to cooled diced zucchini; stir to combine. Adjust salt and pepper to taste, then refrigerate at least one hour.
To serve: Spoon cooled dip onto a platter. Drizzle with remaining 1 Tbsp olive oil. Sprinkle with Aleppo Pepper (or cayenne). Arrange pita bread wedges around outside edge of platter.
This dip can be made up to several days ahead; keep refrigerated until serving. Also makes a nice spicy/cool accompaniment to grilled zucchini, eggplant, or other vegetables.