Preheat the oven to 180°C (350°F).

Slice the zucchini and place them on a baking tray. Bake in the preheated oven for 15 minutes.

Peel and chop the potatoes into small cubes. Boil in salted water until tender, then drain.

Dice the onion and sauté in olive oil until golden brown.

In a large bowl, mix the cooked potatoes, baked zucchini, sautéed onions, cheddar cheese, salt, and black pepper. Set aside.

In another bowl, whisk together 2 eggs, 4 tablespoons of yogurt, and 100 grams of cheese. Pour this mixture over the zucchini and potato mixture and mix well.

Transfer the mixture to a baking dish and bake in the oven at 180°C (350°F) for 25 minutes until golden and bubbly.

For the sauce, boil 2 eggs with a splash of apple cider vinegar for 8 minutes. Peel and grate or finely chop the eggs.

In a bowl, mix 2-3 tablespoons of mayonnaise, 4-5 tablespoons of Greek yogurt, 2 tablespoons of olive oil, minced garlic, dill, and salt. Add the grated eggs and mix well. Serve the sauce alongside the zucchini and potato bake.