Instructions
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1
Trim and finely dice the cucumber into small pieces.
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2
In a small mixing bowl, combine the yogurt, mayonnaise, diced cucumber, and dried parsley, stirring until thoroughly blended.
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3
Transfer the dip into serving dishes, garnish with sliced green onion and halved cherry tomatoes, and set aside.
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4
Trim the ends off the zucchini and slice lengthwise into thin planks.
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5
Place the zucchini planks on a plate, sprinkle evenly with 1 tsp of salt, and rest for 7 minutes to release excess moisture.
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6
Thoroughly pat both sides of the zucchini planks dry with paper towels, then season with black pepper.
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7
In a shallow bowl, whisk the eggs, then mix in the shredded mozzarella cheese, paprika, and oregano.
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8
On a separate wide plate, combine the bread crumbs and flour evenly.
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9
Heat cooking oil in a frying pan over medium-low heat for shallow frying.
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10
Dredge each zucchini plank in the bread crumb and flour mixture first, then coat thoroughly in the egg and cheese mixture.
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11
Place coated zucchini slices into the hot oil and fry over medium-low heat for 4 minutes per side until golden brown and tender.
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12
Drain the fried zucchini on paper towels and serve hot alongside the prepared cucumber yogurt dip.
