1 cup of wheat flour
1 cup of breadcrumbs
Flaxseed mix for breading
Salt, pepper and seasonings to taste (basil, mint, rosemary, etc.)
Clean and dry the zucchinis.
Cut into slices of + or – 2 cm thick and let it rest for about 2 hours.
Put the wheat flour in a container and add the seasonings.
Add salt and pepper, mixing well.
Dip the zucchini pieces into the flaxseed mixture, then into the seasoned flour, then into the flaxseed mixture and finally into the breadcrumbs.
Arrange the zucchinis on a baking sheet lined with parchment paper.
Bake in a preheated oven at 220°C until lightly browned on one side.
Then turn to brown the other.
Remove and serve while still hot.