Grate the zucchinis and sprinkle with salt. Let them sit for 10 minutes.

Grate the carrots and potatoes. Squeeze out the excess moisture from the potatoes and zucchinis.

Chop the spring onions.

In a bowl, mix the grated carrots, potatoes, zucchinis, spring onions, eggs, minced garlic, semolina, salt, and black pepper. Let it sit for 15 minutes.

Preheat the oven to 180°C (350°F).

In another bowl, mix mayonnaise, Greek yogurt, grated cucumber, minced garlic, and chopped dill to make the sauce.

Form the mixture into meatballs and fry them in olive oil for 3-4 minutes on both sides.

Transfer the meatballs to a baking dish and bake in the preheated oven for 30 minutes.

Serve the zucchini meatballs with the sauce.