For baked zucchini, cut the zucchini into slices and rub with a little salt. Dredge first in flour, then in the beaten egg and finally in the breadcrumbs to make a breadcrumb coating around the zucchini slice.
Also slice the potatoes, spread them on a baking tray lined with baking paper and brush with a little olive oil and sprinkle well with herb salt.
Bake for about 20 minutes at 180 °C. In the meantime, heat the oil in a large frying pan and fry the zucchini until browned on both sides.
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