Prepare the Zucchini: Preheat your oven to 180°C (360°F). Line a baking sheet with parchment paper.

Slice the zucchini into rounds and arrange them on the baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, and paprika.

Bake the Zucchini: Bake in the preheated oven for 10-15 minutes until the zucchini is tender but not mushy. Remove from the oven and set aside.

Prepare the Vegetable Topping: In a skillet, heat a little vegetable oil over medium heat. Add the chopped onion and sauté until soft.

Add the minced garlic and chopped pepper, and cook for another 3-4 minutes. Season with salt, black pepper, and Italian herbs.

Add Ketchup and Mix: Stir in the ketchup and cook for another minute, allowing the flavors to meld.

Assemble the Zucchini: Spread the vegetable mixture over the baked zucchini slices. Top with sliced mushrooms, cherry tomato halves, olives, and grated cheese.

Bake Again: Return the zucchini to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Combine Sauce Ingredients: In a small bowl, mix the yogurt, mayonnaise, chopped dill, and minced garlic. Season with salt to taste.

Chill the Sauce: Refrigerate for 10 minutes before serving to let the flavors meld.