Zucchini diagonally into pieces and then cut them into approx. 0.5 cm thick slices. Quarter tomatoes, puree the inner pulp and seeds. Finely dice the remaining tomato quarters. Finely chop the onions and garlic. Core the peppers and also chop them into small pieces. Heat two tablespoons of oil and sauté the onions and garlic until golden. Add the peppers and pureed tomatoes, simmer for 5 minutes. Add diced tomatoes, cook for about 2 minutes. Season with coriander, fennel powder and iodized salt, pepper and honey. Fry the zucchini in oil for 2 minutes on each side, season with salt. Arrange roof tiles on a large plate. Cover with tomato sauce, season the yogurt with iodized salt and pepper and pour over it. Let it steep for 2 hours at room temperature before serving.
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