1. Prepare the Vegetables

• Slice the zucchini into rounds, about 1/4 inch thick.
• Sprinkle the slices with salt and let them sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
• Heat a drizzle of olive oil in a skillet over medium heat.
• Sauté the onion and garlic for 3-4 minutes until soft and fragrant.
• Add the grated carrot and chopped tomatoes to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until tender.
• Season the vegetable mixture with salt and black pepper, then set aside.

2. Bread the Zucchini

• Beat the eggs in a shallow bowl and season with salt and black pepper.
• In another bowl, combine breadcrumbs, Provencal herbs, flour, and paprika.
• Dip each zucchini slice into the beaten eggs, then coat them in the breadcrumb mixture. Set aside.

3. Cook the Zucchini

• Heat olive oil in a large skillet over medium-high heat.
• Fry the breaded zucchini slices in batches, cooking each side for 2-3 minutes until golden brown.
• Remove the zucchini slices from the skillet and place them on paper towels to drain excess oil.

4. Assemble the Dish

• Preheat your oven to 375°F (190°C).
• In a baking dish, layer the sautéed vegetable mixture evenly across the bottom.
• Arrange the fried zucchini slices over the vegetable layer.
• Sprinkle shredded mozzarella cheese evenly over the zucchini slices.
• Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

5. Prepare the Yogurt-Dill Sauce

• In a small bowl, mix together the unsweetened yogurt, soy sauce, minced garlic, and salt.
• Add chopped fresh dill and stir well to combine.

6. Serve

• Remove the zucchini dish from the oven and let it cool for 5 minutes.
• Serve hot with the yogurt-dill sauce on the side for dipping.