How to cook
The zucchini are cleaned at both ends, but do not peel them. Each zucchini is passed through a mandolin slicer, in order to get thin slices of zucchini.
It is good to use cheese that is cut into slices, such as for sandwiches, which is sold packaged, ready-made, soft, elastic and does not melt when baked. Cut it into three pieces.
On each slice of zucchini sprinkle as much salt as you like and black pepper and add a thin long slice of cheese. The zucchini are then rolled up and pierced with a toothpick.
Dip them in the beaten egg, then roll them well in the breadcrumbs.
Arrange them in a large tray covered with baking paper, next to each other.
Sprinkle them with a trickle of olive oil and a little mint. I did not add mint, because it burns at this temperature and the end result is a black leaf, which is unpleasant.
Bake the successful zucchini in the oven at 356°F (180 degrees) for about 20-25 minutes.
The oven-baked zucchini are suitable for both a quick dinner and a party. When serving, the toothpicks are not removed if they are for a party.