Shred one zucchini. No need to peel it. Next, heat a frying pan over medium-high heat, drizzle in the olive oil, add the shredded zucchini, minced garlic, and salt and pepper (to taste). Stir-fry until the zucchini has softened—about 10 minutes.
When ready, add the cooked shredded zucchini, dill, squeeze of lemon, and yogurt into a mixing bowl. Season with salt and pepper (to taste). Mix well to combine. Set aside.
Add the butter, Aleppo pepper, salt, and pepper to a small saucepan and cook on low heat just until the butter has melted and turned slightly red. This can take about 5 minutes. When finished set aside.
Bring 6 cups of water and 1/3 cup of lemon juice (or vinegar) to a simmer. When ready, lightly dop in each egg. Give the eggs a light swirl to help get rid of excess whites. After the light swirl, allow the eggs to cook still. Poach for 2 minutes. Cook longer if you don't want any runny yolks. Meanwhile, move on to the next step.
Grab your favorite bowl. Dollop and smear the zucchini yogurt on the bottom of your dish. Next, place the eggs right over the yogurt and drizzle the Aleppo butter right over the eggs. Garnish with more fresh or dried herbs. Serve with crusty artisan bread.