Prep the zucchini: Start by preparing the star of the show! Slice your zucchini into even rounds. To remove excess moisture, which can affect crispness, sprinkle the zucchini slices with salt and let them sit for 10 minutes. Then, pat them dry with paper towels.

Make the egg batter: In a shallow bowl, whisk together the eggs, sour cream, and wheat flour. You can add a pinch of salt and pepper for extra flavor at this point. This batter will bind the zucchini slices and help them achieve a crispy exterior when baked.

Bake the zucchini: Heat a thin layer of olive oil in a skillet over medium heat. Take each zucchini slice, dip it into the egg batter, ensuring even coating. Carefully place the coated zucchini slices in the preheated skillet and fry them for 1-2 minutes per side. You're looking for a light golden brown color. Once they have that perfect color, transfer the fried zucchini slices to a baking sheet.

Finish baking in the oven: To ensure the zucchini cooks through completely, preheat your oven to 200°C (390°F). Bake the fried zucchini slices on the baking sheet for an additional 10-15 minutes.

Prepare the sauce: While the zucchini finishes baking, whip up the creamy dill sauce! In a small bowl, combine the sour cream, minced garlic, chopped fresh dill, and black pepper to taste. Stir in the diced tomatoes and diced sweet pepper for a touch of extra texture and sweetness.

Serve: Time to enjoy! Arrange the baked zucchini slices on a bed of fresh lettuce leaves. Drizzle them generously with your prepared Creamy Dill Sauce and savor the delicious and healthy flavors.