Prepare the Zucchini: Grate the zucchinis and sprinkle with salt. Let them sit for 10 minutes to release excess moisture.

After 10 minutes, squeeze out the excess water from the zucchini.

Prepare the Potatoes: Grate the potatoes and combine them with the drained zucchini in a large bowl.

Mix the Ingredients: In the bowl with the zucchini and potatoes, add the eggs, sunflower oil, flour, and baking powder.

Mix well until the ingredients are fully combined.

Add the chopped parsley, spring onions, paprika, fresh dill, and salt to taste.

Stir in the grated mozzarella cheese.

Bake the Dish: Preheat the oven to 180°C (350°F).

Grease a baking dish with olive oil.

Pour the mixture into the prepared baking dish and spread it evenly.

Bake in the preheated oven for 1 hour until golden brown and cooked through.

Prepare the Garlic Sauce: In a small bowl, combine the Greek yogurt, mayonnaise, minced garlic, and chopped dill.

Mix well until smooth.

Serve: Once the zucchini and potato bake is done, let it cool slightly before serving.

Serve slices of the bake with a generous dollop of garlic sauce on the side.

Enjoy your meal!