Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
3 large zucchini about 7-8 inches (20 cm)
2 Tablespoons olive oil
1/2 cup hard dry breadcrumbs
1/4 cup grated parmesan
1 tablespoon chopped mint
1 tablespoon chopped parsley
2 teaspoons chopped dill
1/2 teaspoon salt
Preheat oven at 450 degrees F (230 degrees Celsius)
Wash zucchini and cut in 1/4 of an inch (about 1/2 cm) slices.
Place zucchini in a large bowl and add the olive oil. Mix well so that all the slices are covered with the olive oil.
In another bowl mix the breadcrumbs, parmesan, mint, parsley, dill, salt and pepper.
Cover a large pan with aluminum foil and brush with a bit of olive oil (I dab a napkin with some olive oil and spread it on the pan).
Dip each zucchini slice in the breadcrumb mixture, pressing so that the bread crumbs stick and place on the pan in 1 layer.
Bake for about 30 minutes.
Serve right away accompanied by some Greek yogurt or tzatziki to get the “Greek Taverna” effect.