1 lb. fresh zucchini
1 c. yogurt
2 cloves garlic, crushed
1/2 c. tahini
2 tbsp. lemon juice
1 tsp. salt
1/2 tsp. pepper
2 tbsp. fresh parsley, finely chopped

Bake the zucchini in the oven until they become soft, then peel and mash. Add the remaining ingredients (except the parsley) and mix thoroughly. Place on a serving platter and chill. Decorate with the parsley just before serving.