Cut the roast veal into 0.5cm thin slices and cook them in a non-stick pan for one minute in order to brown them.
Then cut the zucchini into thin slices, grill them on a pan and season with oil and salt.
To prepare the tzatzichi, add half a clove of chopped garlic, grated cucumber, dill, salt, a drizzle of oil and mix in the Greek yoghurt.
Create the dish by putting the zucchini on the bottom, over the veal slices and the tzatzichi sauce. The dish is ready to be served!
