Zucchini cutlets with garlic and dill sauce

60 grams of Greek yogurt
60 grams of mayonnaise
1 clove of garlic, chopped
1 cucumber, finely chopped
Fresh dill, chopped
Directions:
Prepare the zucchini cutlets:
Preheat the oven to 180°C (350°F). Grease a baking sheet with olive oil or line it with parchment paper.
Grate the zucchini, carrots and potatoes using a grater.
Squeeze excess moisture from the grated vegetables using a clean cloth or cheesecloth.
In a large bowl, combine the grated vegetables, minced garlic and chopped green onions.
Add the eggs, semolina, salt and black pepper. Mix well until all ingredients are combined.
Shape the mixture into small patties or cutlets and place them on the prepared baking sheet.
Bake in the preheated oven for 30 minutes or until the cutlets are golden brown and cooked through.
Prepare the garlic-dill sauce:

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