Grate the zucchini and carrots coarsely. Sauté them in butter with the chopped leeks and salt until soft. Finally, add the dill.
Roll it up into a thick roll, place it in a greased tray with the seam down. Smear the top with beaten egg yolk and place in a preheated oven at 356°F (180 °C). Bake until golden.