Prepare the Vegetables: Preheat your oven to 180°C (350°F).

Pour boiling water over the broccoli florets, add a pinch of salt, and let them sit for 10 minutes. Drain and set aside.

Meanwhile, prepare the other vegetables: shred the cabbage, grate the carrot, and chop the onions, dill, and parsley.

Prepare the Batter: In a large bowl, beat the eggs. Add salt and black pepper to taste.

Pour in the milk and mix well.

Gradually add the flour and baking powder, mixing until smooth.

Stir in the olive oil.

Assemble the Casserole: In a greased baking dish, layer the broccoli, cabbage, carrot, and onions.

Pour the egg mixture over the vegetables and mix until everything is well combined.

Sprinkle the grated mozzarella cheese evenly over the top.

Bake: Bake in the preheated oven for 30 minutes.

Prepare the Sauce: While the casserole is baking, prepare the sauce. In a small bowl, mix together the Greek yogurt, mayonnaise, chopped dill, lemon juice, and minced garlic.

Finish Baking: After 30 minutes, remove the casserole from the oven. Pour the sauce evenly over the top.

Bake for another 15 minutes at 180°C (350°F) until the cheese is melted and golden brown.

Serve: Let the casserole cool slightly before serving.

Garnish with additional fresh dill and parsley if desired.

Enjoy your meal!