Slice the zucchini into thin rounds.

Sprinkle with salt and let sit for 10-15 minutes to draw out moisture. Afterward, squeeze the excess water from the zucchini.

Chop the onion and carrot finely.

Slice the bell peppers.

In a small pot, bring water to a boil and add the carrot and bell peppers. Boil for 5-7 minutes until slightly tender. Drain and set aside.

In a separate pot, bring water to a boil with a splash of apple cider vinegar. Carefully drop in 2 whole eggs and cook for 8-10 minutes for hard-boiled eggs. Remove from heat, cool under running water, peel, and finely chop the egg whites (reserve the yolks for another use or add to the vegetable mix).

In a skillet, heat olive oil over medium heat. Fry the onion until golden brown. Set aside to cool.

In a large bowl, combine the cooked zucchini, onion, carrot, bell peppers, chopped egg whites, crumbled feta, and grated Parmesan. Crack an additional egg into the mix to help bind the ingredients. Season with salt and black pepper to taste.

Preheat the oven to 180°C (350°F).

Transfer the vegetable mixture into a baking dish. Smooth the top and drizzle with a little olive oil.

Bake in the preheated oven for about 15 minutes, or until the top is golden and the mixture is set.

Grate the cucumber and squeeze out the excess water.

In a bowl, combine the grated cucumber, minced garlic, lemon juice, olive oil, yogurt, and chopped herbs. Mix well to combine.

Serve the baked zucchini and vegetable medley warm, topped with the fresh cucumber herb sauce.

Enjoy your meal with this beautifully balanced and nutritious dish that brings together the freshness of vegetables and the richness of cheese, complemented by a zesty yogurt sauce!