Trim ends from zucchini, cut into quarters, and remove seeds if large. Cut into 1 ½-inch pieces and toss with 2 tablespoons kosher salt in a bowl. Let sit for 15 to 20 minutes, stirring halfway through.

Transfer zucchini to a strainer and rinse off salt thoroughly. Drain well before setting aside.

Set an oven rack 6 inches from the broiler and preheat the broiler. Line a baking sheet with foil.

Toss zucchini with 2 tablespoons olive oil and spread in a single layer on the prepared baking sheet.

Broil zucchini on high heat for 5-6 minutes until lightly charred. Flip the zucchini and broil for another 5-6 minutes until tender and browned.

Transfer zucchini to a strainer to drain and cool to room temperature for about 45 minutes.

Blend drained zucchini, remaining olive oil, tahini, garlic, basil, cumin, black pepper, cayenne, and salt in a blender until smooth. Adjust seasoning to taste.