Prepare vinaigrette: Remove 1/2 teaspoon zest and squeeze 1 tablespoon juice from lemon. In a small bowl whisk together lemon zest and juice and the remaining ingredients. Set aside.

Prepare chicken and vegetables: Place a 15x10-inch baking pan in oven. Preheat oven to 475 degrees F.

Meanwhile, using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick.

Place chicken in a medium bowl. Add mayonnaise (or Greek yogurt) and 2 of the garlic cloves; stir to coat. In a shallow dish stir together bread crumbs, cheese, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Dip chicken into crumb mixture, turning to coat. Lightly coat tops of chicken with cooking spray.

In a large bowl combine zucchini, tomatoes, oil and the remaining 4 cloves garlic and 1/4 teaspoon salt and pepper.

Carefully place chicken in one end of hot pan and place vegetable mixture in other end of pan. Roast 18 to 20 minutes or until chicken is done (165 degrees F) and vegetables are tender.

Drizzle chicken and vegetables with vinaigrette and sprinkle with dill.