Cut the zucchini on an angle in slices.

Place the slices in a bowl and salt them. Set aside.

Chop the pickles into small pieces

Whisk together the mustard, mayonnaise, and yogurt.

Mix in the chopped pickles, chives and parsley.

Season with salt, sugar and freshly ground pepper.

Place in the refrigerator until ready to serve.

In a shallow dish, beat the cream into the eggs.

Place the flour and the breadcrumbs in separate shallow dishes.

Heat the olive oil in a skillet. Place a serving platter near the stove.

Dredge the zucchini in flour. Dip it in the egg mixture and gently shake off the excess.

Then, roll it in the breadcrumbs.

Place the coated zucchini in the pan and fry 2 minutes on each side until golden brown.

Then transfer to the serving plate.

Serve with the bowl of dip on the side.