Put the zucchini on a medium grater, salt, mix, and leave for 10 minutes. Slightly (without fanaticism) squeeze out the excess liquid.
Add the eggs and mix.
Pour the kefir, mix.
Add the flour with baking powder and mix.
Cover the baking sheet with baking paper and oil it. Put the dough and send it to the oven. Bake at 190 degrees for 30 minutes. Turn the finished roll onto a Board, remove the paper, and let it cool.
Mix the curd cheese with sour cream. I have less curd cheese than indicated in the recipe, it was clearly not enough in the roll.
Grease the cooled layer with cream of curd cheese with sour cream, not reaching the edge. Put the carrots on top in Korean.
Sprinkle with chopped dill.
Wrap in a roll, send to the refrigerator for at least 4 hours, preferably overnight, to soak.
At the cooled roll, cut off the edges exactly, apply strips of mayonnaise using a cooking bag. If you are against mayonnaise, you can make strips of the cream that was used to cover the roll, leaving 2 tablespoons in advance.
Serve the roll chilled.
When serving, sprinkle with chopped dill.