Slice the washed young courgettes lengthways into even strips about 0.5 cm thick so they bake uniformly and develop a balanced texture.
Mix the dry breadcrumbs, finely grated Parmesan, salt, black pepper, dried marjoram and sweet paprika in a large bowl until the coating becomes fragrant and evenly seasoned.
Brush or drizzle each courgette slice lightly with vegetable oil on both sides, ensuring the surface is coated just enough to help the crumb mixture adhere properly.
Press each oiled courgette slice into the breadcrumb and Parmesan mixture, coating both sides thoroughly and shaking off any loose crumbs before placing them on a lined baking tray.
Arrange the coated slices on a baking tray lined with baking paper, leaving space between them so they crisp rather than steam during baking.
Bake the slices in a fully preheated oven at 190–200°C for about fifteen to twenty minutes until the tops turn golden and the courgettes feel tender when pierced.
While they bake, finely chop the fresh parsley, mince the garlic and mix them with natural yoghurt or sour cream and a pinch of salt to create a smooth, aromatic dipping sauce.
Let the baked courgette slices rest for several minutes so the crust firms slightly and the interior settles, making them easier to serve and enjoy.
Transfer the warm slices to a serving plate and place the herb yoghurt sauce in a small bowl alongside for dipping.
Serve the courgette slices while still warm to enjoy the contrast between the crisp coating and the tender interior.