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Trim and slice zucchini in half. Place on a sheet of foil and drizzle with 2 tablespoons olive oil. Season liberally with salt and pepper and add the garlic cloves on top. Wrap tightly and then roast in a 400°F oven until softened, about 25 minutes.
Drizzle pita bread wedges with 2 tablespoons olive oil and season with salt, pepper, za’atar and smoked paprika. Give it a good rub to evenly coat and spread out in an even layer. Bake until golden brown and crispy, about 18 minutes, flipping over halfway.
Once zucchini has cooked, carefully open and then slice and add to a strainer. Push down on the zucchini to remove all of the excess liquid. Allow to cool slightly.
Add to a food processor and blend until smooth. Add in tahini, fresh lemon juice, and a pinch of salt and pepper. Pulse once more and then transfer to a bowl.
Stir in the yogurt and fresh mint. Drizzle with more olive oil on top and garnish with a bit more za’atar and fresh mint. Serve with the pita chips and enjoy!