Cut the zucchini into thick circles. Heat the oil for frying, gently dip each circle in flour and fry until it has a light tan on both sides.
Optionally, you can bake them instead of frying them, having previously slightly greased them. Puree few cloves of garlic and mix with vinegar, 2/5 cup (100 ml) oil, spices and dilute with a little water.
Add roughly chopped dill and mix. Leave the zucchini in the marinade for several hours.
Drain them and serve them in bowls, sprinkled with a little garlic and fresh dill or parsley.