A cool dish for a hot summer

I refuse to use the stove in summer. I refuse to cook stews, I refuse to fry eggs or veggies let alone meat. I refuse to bake cakes and muffins and pies. I'm pretty much consistent in my refusing except when it comes to  courgettes.

In general there are two most popular ways to cook a courgette- frying or baking. Frying a courgette is devil's work because you waste way too much energy and sweat over the frying pan and baking it as moussaka also wastes way too much energy and produces a hot meal better suited for spring or autumn.

Neither one nor the other appealing to me I decided to prepare the courgette for frying and bake it with a lot less oil and energy. While the oven was being preheated I sliced the courgette and covered the slices in salted flour. Then I spread the slices on baking paper and baked them for about 10 minute from the one side.   After 10 minutes I flipped them on the other side for 5-7 minutes. The result was yummy the thinner slices were really crunchy and the thicker ones were well baked. Meanwhile I had prepared the very cold yogurt dip (yogurt, salt, parsley, garlic - optional, ice-cubes). After the courgettes cooled off I added them to the dip. Yummy.