Roasted zucchini and labneh dip with mint

Ingredients

• 1 1/4 pounds small mexican zucchini (also called mexican squash or white squash) (6 squash), unpeeled, divided
• 1 tablespoon plus 2 teaspoons extra virgin olive oil, divided, plus additional olive oil for drizzling if desired
• Salt and freshly ground pepper to taste
• Paprika (for sprinkling)
• 1/2 teaspoon dried mint, plus more for garnish
• 1 1/4 cups plain whole-milk yogurt
• 1/2 cup labneh, greek yogurt or additional plain yogurt
• 2 cloves garlic, minced about 2 teaspoons
• 4 teaspoons chopped fresh mint
• Fresh mint sprig (for garnish)
• Aleppo pepper or cayenne (optional, for garnish)

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