Such a simple dish - but due to delicious sour cream and a mixture of aromatic herbs, it may well become a decoration even for a festive table.
Preheat oven to 180°C. If the zucchini has a thick skin, it can be peeled. Slice the zucchini into 1 cm thick slices. Season the flour generously with salt and pepper and paprika.
Heat up the oil in a large frying pan. Dip the zucchini slices in flour and fry in oil until golden brown on both sides. Arrange the cooked zucchini in a large baking dish slightly overlapping.
When all the zucchini are ready, wipe the pan with paper towels and fry 2 tbsp. l. flour over low heat, stirring often, 3 minutes. The flour should turn beige. Pour flour into sour cream and mix.
Remove stems from thyme and basil. Chop thyme, parsley and basil together with peeled garlic as finely as possible, add to sour cream and mix or beat with a blender.
Pour the sour cream over the zucchini and place in the oven until golden brown, 25 to 35 minutes. Serve hot.