• 2 1/2 pounds zucchini
• 2 tablespoons kosher salt, plus more to taste
• 4 tablespoons olive oil, divided
• 3 cloves crushed garlic
• 3 tablespoons tahini
• 1/2 lemon, juiced, plus more to taste
• 6 leaf basil leaves, sliced
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cumin
• 1 pinch cayenne

Trim ends from zucchini and cut into quarters. Trim out seeds if zucchini are really big. Cut into 1 ½-inch pieces and add to a bowl. Toss thoroughly with 2 tablespoons kosher salt and let sit for 15 to 20 minutes, tossing halfway through. Transfer zucchini to a strainer and rinse off salt very thoroughly. Let drain well before transferring to a bowl. Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with foil. Toss zucchini with 2 tablespoons olive oil, toss, and spread out in a single layer on the prepared baking sheet, making sure zucchini pieces touch each other.

Broil on high heat until zucchini start to brown and are lightly charred, 5 to 6 minutes. Remove pan and turn zucchini pieces over. Return and broil until zucchini are tender but not mushy, and nicely browned, 5 to 6 minutes longer. Transfer zucchini to a strainer and let drain until cooled to room temperature, about 45 minutes. Combine drained zucchini, remaining 2 tablespoons olive oil, tahini, garlic, lemon juice, basil, ½ teaspoon salt, cumin, black pepper, and cayenne in a blender. Blend until smooth, and taste for seasoning. You can also use an immersion blender. Wrap and chill before serving.