Ingredients:

For the Zucchini Egg Bake:
1 large zucchini, grated
Salt, to taste
1 tomato, sliced
4 eggs, beaten
A handful of parsley, chopped
Black pepper, to taste
1 garlic clove, minced
3 tablespoons yogurt or sour cream
6 tablespoons flour
Olive oil, for greasing
200g (1 cup) mozzarella cheese, shredded (optional)
Herbs of Provence
Paprika
Parmesan cheese, grated

For the Sauce:

2-3 tablespoons mayonnaise
4-5 tablespoons Greek yogurt
2 tablespoons olive oil
1 garlic clove, minced
A handful of dill, chopped
Salt, to taste