How to make
Peel and cut the zucchini into strips (1 cm thick by 1 cm) and length of preference. Season them with a little Himalayan salt.
Prepare them for the breading: in one bowl of whole grain flour half a spoonful of Himalayan salt, in another bowl - the eggs, and in a separate bowl the corn flour and corn semolina.
Roll the zucchini first in the whole grain flour, then in the eggs (by shaking them slightly, so that they get to all the strips) and finally roll them in the bowl with the dry corn mixture.
Arrange them in a tray lined with baking paper and sprinkle them with a little sunflower oil and finely chopped fresh dill.
Bake at 250°C for 30-40 minutes until the crust is crispy and golden.
Carefully peel them off the paper and serve the oven-baked breaded zucchini and add a fresh yoghurt salad or vegan zucchini spread if you like!
The oven-baked breaded zucchini with dill with an unusual breading with whole grain flour and corn flour!
Amazingly delicious!
