Line a 14×16‑inch baking sheet with lightly greased baking paper and arrange thin overlapping zucchini slices to cover the entire base so they form a continuous layer.
Grate one zucchini and squeeze it gently to remove excess moisture, then beat the eggs with salt, black pepper and garlic powder until creamy and well seasoned.
Stir the grated zucchini into the beaten eggs to create a smooth mixture, then pour it over the arranged zucchini slices and spread it evenly across the baking sheet.
Bake the zucchini and egg sheet at 180°C / 350°F for about 20 minutes until the eggs are set and the surface is firm yet still flexible enough to roll.
While the sheet cools slightly, mix the cream cheese with finely chopped dill, grated garlic and salt until the filling is smooth, fragrant and evenly flavoured.
Spread the cream cheese mixture over the warm but not hot baked sheet, leaving a small margin at one edge to reduce the chance of filling escaping during rolling.
Use the baking paper to help roll the sheet into a tight log, guiding it gently with your hands so the zucchini slices form a neat outer layer around the filling.
Wrap the rolled log in the parchment paper and chill it in the refrigerator for at least one hour so it firms up and the flavours settle.
Unwrap the chilled zucchini roll and slice it carefully with a sharp knife into rounds of your preferred thickness, keeping the cuts smooth and controlled.
Arrange the slices on a serving plate and present the zucchini roll as a light, elegant dish that combines tender baked vegetables with a creamy herb and garlic filling.