In a saucepan put to boil 2 liters of water. Clean courgettes, without peel and finely or grated. Cleaned and finely chopped onions and carrots. In boiling water, put salt, fat and chopped vegetables and cook until ready. Remove from heat cooked vegetables. Beat eggs, yogurt and flour and pour a thin stream while stirring in cooked vegetables. Pot is returned to the heat and boil gently, stirring as cream until mixture is slightly thickened. Finally, remove from heat and add chopped bunch of dill, peeled and crushed garlic and pepper.