Cut the zucchini lengthwise into strips about 1/4β³ (0.5 cm) thick.
Dip them in beaten egg, then in flour and braise until reddened. Leave to cool.
Smear the zucchini with a little mayonnaise and wrap them up into rolls.
Beat the rest of the mayo with a little yoghurt to obtain a runnier consistency, season with dill, salt, black pepper and pour this over the rolls.