Set your broiler to high and position the oven rack a few inches below the heat source.

Line a baking sheet with foil to make cleanup easier.

Place the whole zucchini on the foil-lined baking sheet without slicing them.

Broil the zucchini for 25 to 35 minutes, turning occasionally, until the skins are blistered and dark, and the insides feel tender.

Move the cooked zucchini to a colander and let them cool slightly.

Allow the zucchini to drain for 10 to 15 minutes to remove excess liquid.

Transfer the drained zucchini to a bowl and add the crushed garlic and salt.

Mash gently with a fork, keeping the texture rustic and slightly chunky.

In a small saucepan, combine the goat's milk yogurt, crumbled blue cheese, and egg over low heat.

Stir constantly until the mixture is warm, creamy, and slightly thick without letting it boil.

Melt butter in a small skillet over medium-low heat and add the pine nuts.

Toast the pine nuts until golden and fragrant, watching closely to prevent burning.

Remove the skillet from heat and stir in the lemon juice and crushed red pepper.

Spread the mashed zucchini on a shallow serving plate and make a dip in the center.

Spoon the warm yogurt and blue cheese sauce over the zucchini.

Drizzle the toasted pine nuts and seasoned butter over the sauce.

Sprinkle za'atar evenly across the surface before serving.

Serve the dip warm or at room temperature with pita, flatbread, or fresh vegetables.