Cut 500 g of zucchini into slices about 6 mm thick and, using a brush, coat both sides thoroughly with olive oil.
Finely chop 1 clove of garlic. Put 80 g breadcrumbs, 1 tsp oregano, garlic, 1 tsp salt, 1 pinch pepper in a bowl and mix thoroughly.
Spread 3 tbsp olive oil in a pan as evenly as possible and heat over medium heat. Dip one zucchini slice at a time into the breadcrumb mixture on both sides, coating thoroughly and spreading it around the pan. Cover and fry over medium heat for 10 minutes, then flip and fry for another 10 minutes, until the zucchini is nice and golden brown.
Serve immediately warm as a side dish. Can also be served lukewarm as an antipasto. Variation: Lightly oil a baking tray, spread the zucchini on it and bake in the oven at 180 °C (convection oven) until the zucchini are nice and golden brown, then turn over and continue baking.