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Preheat oven to 400 °F
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Cut zucchini in half cross-wise, then cut each half lengthwise into 1/4" thick slices. Season with salt.
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Line 3 or 4 baking sheets with parchment paper, and brush 1 Tbs of olive oil on each, spreading it well to the edges.
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Put flower, mixed with garlic powder, and a few pinches of salt into a shallow dish.
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Put breadcrumbs into another shallow dish.
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Beat eggs with a bit of salt and place in a wide bowl.
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Dip each zucchini strip into the flower, and dust off the excess, then dip in the eggs, and finally lightly press in the breadcrumbs.
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Arrange zucchini strips over the oiled paper, in a single layer. Sprinkle with more salt, and drizzle with the remaining oil (about 1 Tbs per tray or more).
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Bake at 400 °F for about 25-30 minutes, flipping them once half way through.
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Meanwhile make the sauce.
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In a mortar and pestle, smash the garlic cloves with a few pinches of salt until you get a smooth paste.
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Add the chopped dill, and garlic paste to the yogurt, and adjust salt if needed.
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Serve the zucchini while hot, with the cold dip.