Preheat oven to 400° and line a sheet tray with parchment paper. Cut zucchini into small pieces and place on tray.
Drizzle with coconut oil and sprinkle with salt and pepper. Bake for 20 min and let cool for 10 min.
Place zucchini in a food processor or blender and add in the tahini, garlic, and lemon juice and process until completely smooth. Add in the roasted red pepper and blend again.
Chill for a couple hours for best flavor. Serve with veggies. Store in fridge for up to a week