Prepare the zucchini. Wash the zucchini well — you can peel it if you prefer a softer texture, but keeping the skin adds fiber and color. Cut off the ends, grate it, and place it in a large bowl. Sprinkle with 1/2 tablespoon salt, mix well, and let sit for 10 minutes to draw out moisture.

Prepare the potato and carrot. While the zucchini rests, peel and grate the potato and carrot. Pat them dry with a clean kitchen towel to remove excess water.

Drain the zucchini. After 10 minutes, squeeze the zucchini firmly to remove as much liquid as possible. This is crucial for avoiding a soggy bake.

Mix the vegetable base. In a large mixing bowl, combine the zucchini, carrot, potato, grated cheese, parsley, and spring onions. Add the flour, paprika, salt, pepper, and dried garlic. Mix until well combined. Let the mixture rest for 10 minutes to allow the flour to bind with the vegetables.

Cook the aromatics. Heat a drizzle of vegetable oil in a large skillet over medium heat. Add the minced garlic and chopped onion, cooking until softened and fragrant. Stir in the diced tomato and sliced bell pepper, and cook for about 5 minutes. Season lightly with salt and pepper.

Make the sauce. Add cream and tomato paste to the skillet with the vegetables, stirring to combine. Let the sauce simmer for 2-3 minutes, then stir in fresh dill. Taste and adjust seasoning.

Combine and bake. Preheat the oven to 180°C (350°F). Grease a baking dish with vegetable oil. Spread the zucchini mixture evenly into the dish, then pour the creamy vegetable sauce over the top. For extra indulgence, sprinkle more cheese on top.

Bake. Place in the oven and bake for 25-30 minutes, or until the top is golden brown and bubbling.

Serve. Allow the bake to cool slightly before slicing. Serve warm, optionally garnished with more fresh herbs.