Prepare the pesto using whatever greens you have in hand. Here is a link to my Basil Pesto Recipe

Thinly slice the zucchini as shown in the video.

In a heavy bottom skillet on medium heat, pour the oil and add the chopped garlic. Let it sizzle for a while and then scatter the zucchini. Cook for 2 minutes.
Then drop the cherry tomatoes, season with salt and toss it around. Let it sizzle and cook for 5 minutes.

While that cooks, in a sauce pan, add three eggs and pour enough water to cover the eggs. Place it at high heat and bring it to bowl. Once it comes to a boil, set the timer for 4 minutes. Then switch off and drain the hot water and pour ice cold water or ice cold water. Peel the eggs and keep aside.

In a big serving plate, add the yogurt, season with salt and whisk to make it creamy.

Drizzle the pesto, followed by the cooked tomato and zucchini.

Slice the eggs and place on the yogurt.

Sprinkle a little salt on the eggs and grate freshly cracked pepper all over.

Enjoy as a dip with some crackers, or as a meal with artisan bread or pita bread.