1. Heat the oven to 375F/190C/Gas 5 and lightly spray a rimmed baking sheet with olive oil cooking spray. Set aside. 2. Add all sauce ingredients to a blender and blend until smooth. Season to taste and set aside. 3. Cut the zucchini lengthwise and scoop out the flesh, leaving about half an inch shell. 4. Heat the oil in a large skillet over medium-high heat; add the onion and cook until softened. Add sundried tomatoes, garlic, artichoke, and chickpeas and cook for about 2 minutes. Stir in the dill and mint and season to taste. 5. Spoon the stuffing into the zucchini shells and arrange on the baking sheet. Drizzle with some of the tahini sauce and bake for about 12 to15 minutes. 6. Serve with any remaining tahini sauce on the side.