Slice the zucchini and onions into thin rounds.

Season the zucchini with salt, black pepper, universal seasoning for vegetables, and paprika.

Heat a large skillet over medium heat and add a little oil for cooking.

Add the onions to the skillet and sauté until they become soft and slightly golden, about 5 minutes.

Add the seasoned zucchini slices to the skillet and cook until they are tender and lightly browned, about 7-10 minutes.

In a small bowl, beat the eggs and pour them over the zucchini and onions in the skillet.

Stir gently to combine, allowing the eggs to cook through.

Sprinkle the grated cheese over the top and cover the skillet with a lid.

Let the cheese melt and the eggs fully set, about 3-5 minutes.

In a small bowl, combine the yogurt and minced garlic. Mix well and season with a pinch of salt if desired.

You can also add a squeeze of lemon juice for extra tanginess.

Serve the zucchini and cheese skillet hot, with the garlic yogurt sauce drizzled on top or on the side for dipping.