In a skillet, add two table spoons of olive oil over medium –high heat and add in one large diced zucchini slices. Sprinkle some salt and pepper to taste. Cook for about 5 minutes, turning once, until both sides are nicely browned then remove from heat. Once the zucchini has cooled to room temperature, place in a food processor. Add one tablespoon of mint leaves and zest of one lemon(reserving a bit of both for garnish), a pinch of salt, pepper and half a cup of Greek yogurt ( which you can substitute wit one cup of sour cream or one cup of buttermilk; the choice is yours). Pulse the mixture until it is pureed.
Spread dip onto a serving plate, drizzle with remaining olive oil and sprinkle with reserved mint and lemon zest. Add olives (optional). Serve with vegetables.