Prepare the Vegetables: Grate the zucchini and place it in a colander. Sprinkle with salt and let it stand for 20 minutes to draw out excess moisture. After 20 minutes, squeeze the zucchini to remove the liquid.

Grate the potato and carrot, and finely chop the onion, red pepper, yellow pepper, chives, parsley, and garlic.

Mix the Ingredients: In a large mixing bowl, combine the grated zucchini, potato, onion, carrot, red and yellow peppers, chives, parsley, and garlic.

Add the beaten eggs, flour, black pepper, salt, and paprika. Mix well until all ingredients are evenly distributed.

Stir in the sweet corn.

Bake the Zucchini and Potato Mixture: Preheat your oven to 180°C (350°F).

Grease a baking dish with a little oil and spread the vegetable mixture evenly in the dish.

Bake in the preheated oven for 10 minutes.

Add the Cheese and Finish Baking: Remove the dish from the oven and sprinkle the grated mozzarella and cheddar cheese over the top.

Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Prepare the Sauce: In a small bowl, combine the yogurt, sour cream, paprika, black pepper, salt, and dill.

Mix well to create a smooth, creamy sauce.

Serve: Allow the bake to cool for a few minutes before slicing.

Serve warm with a generous dollop of the yogurt and sour cream sauce on the side.