This dish is sort of like a lasagna made of zucchini.
Cut the zucchini into round slices without peeling them, arrange them onto a clean towel for it to absorb the excess water. Cover with another towel on top and leave for 15 min.
In the meantime, prepare the rest of the products:
In a pan with a little oil, braise the zucchini until golden, transfer to another container.
After the zucchini, braise the onions, carrot, mushrooms and chicken meat in the same pan for 5-6 min. Season with a little salt.
In another pan, heat 3-4 tbsp oil and braise the flour. Dilute the yoghurt 4/5 cup (200 ml) water and pour it in a thin trickle to the flour. Stir until you obtain a thick and smooth sauce. Remove from the stove, salt to taste and add the chopped dill.
Arranging the lasagna:
Divide up the zucchini into 2 equal parts. Arrange 1/2 at the bottom of a tray. Salt them and distribute the vegetable mixture (onions, carrots, mushrooms) and meat on top. Arrange the remaining 1/2 of zucchini on top.
Pour on the yoghurt sauce on top. Grate the cheese and bake in a preheated 482°F (250 °C) at first, then switch to the grill setting until it gains a crispy cheesy crust.
You can consume the zucchini lasagna warm but I do recommend that you try it cooled, with a bowl of tarator.