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Keep the zucchini skin on and cut it into small cubes.
Toss with olive oil and salt, then spread on a parchment-lined roasting pan.
Roast in a preheated 200°C (392°F) oven until golden brown, about 15-17 minutes.
Let cool for 10 minutes.
In a food processor, blend tahini, lemon juice, garlic, mint, parsley, and a pinch of salt for 30 seconds.
Add the roasted zucchini and pulse until mostly smooth with some texture.
Transfer to a serving bowl, drizzle with olive oil, and top with fresh herbs and toasted sesame seeds.