Magical zucchini

"Zucchini plants in the garden are very productive. That's a good thing: You can create so many things with them—like this light yet highly aromatic sauce, which not only tastes delicious with meat and fish, but is also highly recommended here with baked zucchini slices."

For the sauce, chop the zucchini into large pieces and cook in lightly salted water for about 5 minutes until soft. Drain well and let cool. Finely chop the herbs and garlic, add to a blender with the zucchini and yogurt. Blend until very smooth, season with salt and lemon zest. Chill the sauce.

Cut the medium-sized zucchini into slices about 5 mm thick. Whisk the eggs in a deep plate, season with salt and coriander seeds. Place the flour in another deep plate and the breadcrumbs in another. Mix the flour with the Parmesan cheese. Coat the zucchini slices one after the other, first in the flour mix, then in the egg, and finally in the breadcrumbs. Fry in a pan with oil and drain on kitchen paper. If desired, briefly return the baked zucchini to the hot oven before serving. Serve with the sauce, which is always best made fresh.

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