Prepare the Zucchini Balls:

o Grate the zucchini and place them in a colander. Sprinkle with a little salt and let sit for 10 minutes to draw out excess moisture.

o Afterward, take a clean kitchen towel or paper towels and press down firmly to extract as much liquid as you can.

o In a large bowl, combine the drained grated zucchini, ricotta cheese, breadcrumbs, Herbs of Provence, grated Parmesan cheese, and the egg. Mix until well combined.

o Preheat the oven to 375°F (190°C).

o Line a baking sheet with parchment paper.

o Shape the zucchini mixture into small balls, about the size of a walnut, and place them on the prepared baking sheet.

Bake the Zucchini Balls:

o Bake the zucchini balls in the preheated oven for 20-25 minutes, or until they are golden and firm.

Prepare the Rice Pilaf:

o While the zucchini balls are baking, heat the olive oil in a large skillet over medium heat.

o Add the grated carrot and cook for another 2 minutes.

o Then, add the rice and cook for 1-2 minutes, stirring constantly, until the rice is slightly toasted.

o Pour in the water, add the salt and black pepper, and any other favorite spices you like.

o Allow the mixture to reach a boil, then lower the heat, cover the pot, and let it simmer for approximately 15 to 20 minutes, or until the rice is tender and the liquid has been fully absorbed.

o Fluff the rice with a fork before serving.

Make the Garlic Sauce:

o In a small bowl, combine the Greek yogurt, mayonnaise, minced garlic, and chopped fresh dill.

o Mix well and adjust the garlic and salt to taste. Set aside until ready to serve.

Serve:

o Serve the baked zucchini balls over the rice pilaf, with a generous drizzle of the creamy garlic sauce on top.