For an elegant presentation of the zucchini, pearls are cut out of the whole fruit with a Parisienne spoon.

You want the zucchini pearls to have a well-done consistency that is still firm to the bite. For this we take advantage of the high water content of the courgettes and steam them in their own steam.

Heat olive oil flavored with Provençal herbs in a sauté pan, add the balls and cook to the point with the lid closed.

Season and serve as a side dish . . .