Zucchini, without clearing, cut slices thick 1 cm. I had one medium size and two small ones, in total they pulled on 800 gr.

Mix the flour with salt, crumble in it, squash the slices and fry on both sides. Ready zucchini spread on a plate and wait until cool

In parallel, prepare sauce. Yogurt put into a suitable dish, lightly break with a fork to avoid lumps, squeezing in the garlic, salt, very finely chop the dill, all mix well. Dill is voluntary. But in the words of Nero Wolfe - zucchini and dill are made for each other, and he was a great authority in matters of taste! :-)

Put the cooled squash in the prepared sauce and put into the fridge, the longer they will stay there, the better. I did them in the evening, left in the cold until morning. Sauce thickens, zucchini impregnated with garlic and dill flavor, and in the day and even in the country better than Breakfast and did not find (to work after such flavorful dishes, you know, not particularly comfortable to walk *JOKINGLY*)