Crispy Summer Zucchini Bites

Slice the zucchini into rounds about 1/4-inch thick. Lightly salt, toss, and let sit for 10 minutes. Pat the zucchini dry with a paper towel to remove excess moisture.

Dredge each medallion first in flour, then in beaten egg, and finally in panko breadcrumbs. Arrange them on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15 minutes.

For the topping, finely grate the cheese. Dice the tomato finely, chop the dill, and coarsely grate the hard-boiled egg.

Add the sour cream, cream cheese, whole-grain mustard, minced garlic, salt, and pepper. Mix thoroughly until smooth.