Heat a gas barbecue and grease the grates or preheat the oven to broil.

Poke a few holes into each zucchini with a fork and grill over medium heat, rotating to cook all sides for about 15 minutes until soft in the middle and somewhat charred all over. Alternatively, place the zucchini on a baking sheet lined with parchment paper. Broil the zucchini until blackened and soft on one side, about 10 minutes. Flip the zucchini over and blacken on the opposite side for another 10 to 15 minutes. Zucchini should feel soft when pierced with a knife or fork.

Allow the zucchini to cool, then remove the blackened peel. Place into a colander and allow it to drain for 15 minutes.

With an immersion blender, food processor, or blender, purée the drained zucchini, tahini, olive oil, garlic, lemon juice, salt, and pepper. Pulse until mostly smooth. Blend less if you prefer it chunky, more if you prefer it very smooth.

Place blended mixture on a platter, serving dish or bowl. Top with drizzled silan, tahini, pomegranate seeds, pine nuts, herbs, za’atar, or any topping of your choice.