1/2 tsp freshly ground black pepper
1/4 tsp paprika
For the cucumber-garlic yogurt sauce:
1 large cucumber (approx. 300 g), peeled and grated
250 ml Greek yogurt
2 cloves garlic, finely chopped
2 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp finely chopped fresh mint
1 tsp salt
1/4 tsp white pepper
Step-by-step instructions:
Preparing the zucchini base
Step 1: Preheat the oven to 180°C (350°F). Line two large baking sheets with parchment paper and brush them lightly with olive oil.
Step 2: Wash the zucchini thoroughly and trim the ends. Using a sharp knife or a mandolin, slice into even slices, about 6mm thick. An even thickness will ensure even cooking.
Step 3: Place the zucchini slices in a single layer on the prepared baking sheets. Brush the tops lightly with olive oil and season with a pinch of salt and pepper. Bake for 10 minutes, until the zucchini is tender but still holds its shape.
Step 4:
the recipe on the next page
