1. Wash the zucchini and score them lengthwise with a fork.  Cut top and bottom off then slice lengthwise into 1/3 inch slices.  Sprinkle with salt and pepper and rub seasonings into slices.  Let rest for 15-20 minutes.

   Meanwhile crack eggs into a bowl, and whisk to combine.  Grate cheese with small grater.  Add cheese and 1 Tbsp of italian seasoning and 1 Tbsp paprika, and stir to combine.

   Mix flour and breadcrumbs on a plate.  Prepare a wide pan (electric pan or frying pan) with enough oil to fry each side separately (does not have to be deep enough to fry both sides of the zucchini).

   With each slice of zucchini, press each side into the flour/breadcrumb mixture.  Shake off excess, the place into egg cheese mixture.  Flip to cover both sides then cover the top with a little of the mixture.  Fry each side covered for 4-5 minutes.

For the sauce

1. Grate the cucumber with a fine grater.  Add to yogurt.  Chop sprig of dill and add to yogurt.  Mince garlic, add to yogurt.  Stir to combine.