How to make
Wash the potatoes and zucchini well. Cut zucchini into sticks and potatoes into crescents. Boil the potatoes for 8 minutes and drain well.
In a bowl, mix yoghurt, chopped dill, salt, chopped garlic cloves and mustard. Mix well with a fork and put in the zucchini sticks, rolling well so the mixture sticks on all sides and leave for 20 minutes to absorb the flavours.
On a plate, mix breadcrumbs and cornflakes breading. Roll each piece of zucchini on all sides and arrange on baking paper, greased with a brush with oil.
They are healthy because they are not fried.
To the rest of the breading we add oregano, savory herb and seasoning for potatoes with garlic. Place the potatoes in a tray and sprinkle on top, then turn to the other side.
Arrange the zucchini and potatoes on the paper, pour oil on top.
Bake in a preheated oven at 370°F (190°C) until golden, about 35 minutes.
Serve with garlic sauce. They also go with beer :)))
