Roasted zucchini and labneh dip with mint

Name: 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)