Grate the zucchini and sprinkle with salt. Let it steep for 10 minutes to draw out excess moisture. After 10 minutes, squeeze out the excess water from the zucchini using a clean kitchen towel or cheesecloth.

In a large mixing bowl, combine the grated zucchini, ricotta cheese, breadcrumbs, Herbs of Provence, Parmesan cheese, and egg. Mix well until the ingredients are fully incorporated. Shape the mixture into small balls.

Preheat the oven to 200°C (400°F). Place the zucchini balls on a baking sheet lined with parchment paper. Bake for 30 minutes, or until golden brown and firm.

Rinse the rice well under cold water until the water runs clear. In a large pot, heat the olive oil over medium heat. Add the chopped onion and fry until translucent. Add the grated carrot and continue to fry for 3-5 minutes. Add the rinsed rice to the pot with the vegetables. Pour in the water, add salt, black pepper, and any additional spices you prefer. Cover the pot and cook over low heat for 25 minutes without opening the lid.

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

Once the rice is cooked, fluff it with a fork. Serve the baked zucchini balls over a bed of rice, drizzled with the garlic sauce. Garnish with additional fresh dill if desired.