Grate the zucchini, squeeze the juice and sauté lightly in a non-stick pan. Remove from the stove and let it cool. Break the eggs into a large bowl. Add the milk and whisk. Add the cooled zucchinis, finely chopped dill and curd cheese.
Season and mix with salt and spices. Melt the butter in a large pan. Pour the egg mixture into the pan and cook on both sides. Serve hot.
