Prep the Zucchini: Cut the zucchini into thin slices or small strips. Place in a bowl, sprinkle with 1 teaspoon salt, and cover with water. Let soak for 10 minutes to draw out excess moisture.

Start the Flavor Base: Heat vegetable oil in a pan over medium heat. Add the minced garlic clove and sliced red onion, cooking until softened and aromatic.

Dry the Zucchini: Drain the zucchini, squeeze it gently to remove as much liquid as possible, and pat dry with paper towels.

Add the Veggies: Peel and slice the carrot into thin strips. Slice the bell pepper and mushrooms. Add them to the pan along with the zucchini. Sprinkle with paprika, soy sauce, salt, and pepper. Stir-fry for 3–4 minutes.

Make the Batter: In a bowl, whisk the eggs and milk. Add flour and whisk again until smooth.

Assemble the Bake: Preheat oven to 180°C (350°F). Lightly grease a baking dish. Spread the vegetable mixture evenly in the dish, then pour over the batter.

Add Final Layers: Slice the tomato into thin rounds and arrange on top. Sprinkle evenly with grated cheese and a scattering of sesame seeds.

Bake: Transfer to the oven and bake for 25 minutes, or until the cheese is golden and the casserole is set.

Make the Sauce: While baking, combine Greek yogurt, minced garlic, finely chopped pickled cucumber, and dill in a small bowl. Season with a pinch of salt.

Serve: Once baked, let the dish cool slightly before slicing. Serve warm with generous spoonfuls of garlic-yogurt sauce and fresh parsley sprinkled over the top.