Cut the zucchini into round slices, roll them in flour and fry in the oil.
If needed, add a little more oil to the same pan and then braise the chopped onion and grated carrots.
Sprinkle with salt, black pepper and dill. In an oiled oven dish, arrange a layer of zucchini, the carrots on top, crumbled feta cheese and zucchini again.
Beat the eggs and yoghurt with the pressed garlic clove and pinch of salt and pour this over the zucchini. Bake at 356°F (180 °C) for half an hour. Serve with chopped parsley.