The Modern Nonna

The Filling
9 Add yogurt to a cheesecloth, tie it up and let it drain overnight. You can let it drain over a sieve that sits on top of a bowl, but we like to tie the cheesecloth to the sink faucet and let it drain into the sink overnight. The strained yogurt should be super thick and taste like cream cheese the following morning. 
0 Add the strained yogurt to a bowl with salt, pickles, dill, and garlic. Mix well and refrigerate.
10 Note: You can save time by using thick Greek yogurt or herbed cream cheese instead of making the filling from scratch.
The Zucchini Egg Roll
1 Preheat oven to 400F (200C).
2 In a bowl, whisk the eggs with salt. Then, add sour cream and mix again. 
11 Add in the grated zucchini (after moisture is squeezed out), stir, and add in flour. Mix well.
12 Line a baking sheet with parchment paper and oil the parchment paper with olive or avocado oil. My baking dish is 16 x 12 inches. 
3 Pour the egg mixture onto the baking sheet and spread it into a thin rectangular shape using a spatula.
14 Bake at 400F (200C) until golden at the bottom and fully cooked. Mine took 25 minutes, but the timing will depend on the oven. 
4 Cool the zucchini egg sheet, and then spread the yogurt dip over the entire sheet.
15 Gently begin to roll it starting from the bottom and working your way up, making sure to roll tightly. 
5 Cut the roll into pieces, and enjoy your zucchini egg rolls immediately. 
13 Alternatively, use saran wrap or parchment paper to wrap it up, and refrigerate it for about an hour before cutting. Letting it set makes cutting easier as the yogurt spread firms up. 
6 You can store the rolls in the fridge for up to three days in a sealed container.