Slice zucchini in 1/4 inch slices. In a small bowl whisk 2 eggs and 1 tsp salt.
Heat a large skillet with 2 TBSP oil on MEDIUM heat. In about a minute when the oil is getting hotter, start dipping zucchini slices in egg and slowly place zucchini in the skillet.
Zucchini cooks a little longer, watch the temperature of the pan. Flip once the bottom side of the zucchini turns golden. Once the other side is cooked, too. Transfer zucchini slices on a large surface with a paper towel. Zucchini does not take oil well. It will either drip or you will let the paper towel soak up the extra oil.
While zucchini is cooking in a small bowl mix the spread for the stackers. Place 2 TBSP mayo, 2 cloves of minced garlic, 1/4 tsp black pepper and 2 tsp of dill in the bowl. Mix everything well.
Slice tomatoes 1/4 inch thin slices. Once the zucchini is cool enough, start stacking the vegetables and the spread. A slice of zucchini goes on the bottom, spread 1/4 tsp spread on top of the zucchini, place a slice of tomato and put another layer of the spread. Cover the stacks with another zucchini. You can keep on going and make bigger stacks. It all depends on your presentation.