Prepare Vegetables: Grate the zucchini, potato, and carrot. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. Transfer the vegetables to a large bowl.

Combine Ingredients: Add the eggs, chopped parsley, minced garlic, oatmeal, salt, black pepper, oregano, and paprika to the bowl. Mix well to combine.

Add Cheese: Fold in the grated cheese. If the mixture feels too wet, add a bit more oatmeal or flour to help bind it.

Form Cutlets: Take small portions of the mixture and shape them into cutlets or patties. Lightly coat each cutlet in flour.

Fry the Cutlets: Heat olive oil in a large skillet over medium heat. Fry the cutlets in batches, cooking for about 3-4 minutes per side, or until golden brown and cooked through.

Drain Excess Oil: Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil.

Prepare the Sauce: In a small bowl, combine the yogurt, grated and drained cucumber, minced garlic, chopped dill, and a pinch of salt. Mix well.

Chill: Refrigerate the sauce for about 10 minutes before serving to let the flavors meld.