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Place the grated courgette in a colander, sprinkle with a little salt and leave to drain for 10 minutes. Using a dish towel or sturdy paper towels, squeeze out any excess juice from the courgette and put in a large bowl. Add the grated carrots and combine.
Heat the olive oil in a wide heavy pan over a medium-high heat, add the grated mixture, and sauté for 5 minutes, stirring often. Stir in the garlic, season with salt and pepper, and sauté for 3 minutes. The vegetables will soften up but still have a crunch to them. Transfer to a large bowl to cool.
Once cool, stir in the chopped gherkins, walnuts, and dill, then fold in the yogurt and combine well. Season again, if needed and mix. Spread over a serving plate, drizzle over the extra-virgin olive oil, sprinkle over the pul biber/Aleppo and serve cold or at room temperature.