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Heat the broiler with a rack about 4 inches from the element. Set a wire rack in a broiler-safe rimmed baking sheet. In a large bowl, toss the zucchini with the oil and 1 teaspoon each salt and pepper. Arrange the zucchini halves cut sides up on the prepared rack. Broil until charred, 5 to 6 minutes, rotating the baking sheet about halfway through.
Flip the zucchini halves cut sides down and broil until tender and the skin sides are charred, 5 to 6 minutes, rotating the baking sheet about halfway through. Meanwhile, in a small bowl, stir together the lemon juice and garlic; set aside.
When the zucchini is done, cool for 5 to 10 minutes. Transfer to the bowl of a food processor. Add the lemon juice-garlic mixture, the tahini, cayenne, ½ teaspoon salt and ¼ teaspoon black pepper, then process until smooth, 15 to 20 seconds, scraping the bowl as needed. Taste and season with salt and pepper.
Transfer to a shallow serving bowl. Sprinkle with the pine nuts, dust with paprika and cayenne and drizzle with additional oil.