Prepare the Vegetables: Preheat your oven to 180°C (350°F). Grease a muffin tin with olive oil or line with muffin cups.

Grate the zucchinis into a colander, sprinkle with a little salt, and let sit for 10 minutes to draw out moisture. Squeeze out the excess water.

In a skillet, heat a splash of olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent. Add the grated zucchini and cook for a few more minutes. Remove from heat and let cool.

Mix the Muffin Batter: In a large bowl, whisk together the eggs, milk, and 1 tablespoon of olive oil. Stir in the cooled zucchini mixture, cherry tomatoes, olives, oregano, and caraway seeds.

Sift in the flour and baking powder. Mix until just combined. Season with salt to taste.

Bake the Muffins: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.

Bake in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.

Prepare the Sauce: While the muffins are baking, mix together the Greek yogurt, mayonnaise, ketchup, and chopped dill in a small bowl. Adjust the seasoning as needed.

Serving: Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool slightly.

Serve the muffins warm or at room temperature, accompanied by the tangy yogurt sauce.