Wash the zucchini and dice them. Heat a little oil and subsequently saute, with 1 cup water, the finely chopped onions and garlic, then the zucchini, carrots and pepper.
Add the rinsed buckwheat, pour in 1 cup water and boil until ready.
Optionally, you can transfer the mixture to an oven dish and bake in the oven.
Before serving, sprinkle with finely chopped dill.