Cut the zucchinis into 2-3 millimeter slices.

Heat the olive oil until it simmers with thyme, bay leaf, garlic, and lemon zest.

Place the zucchini slices into the pot. Wait until it heats again, then turn off the heat.

Cover and let the zucchinis confit until they cool down.

Meanwhile, chop the herbs and sun-dried tomatoes.

Once the zucchinis have cooled, drain them and place them in a salad bowl.

Retrieve the garlic and lemon zest, chop them, and mix with zucchinis, herbs, sun-dried tomatoes, salt, and pepper.

Serve with a bit of lemon juice and a creamy burrata drizzled with olive oil.

Save the remaining infused oil for future sauces and dressings.