Wash the zucchini and slice all 4 zucchini into 2–3 mm thick rounds.

Zest the lemon, then reserve the zested lemon for juicing at serving time.

Pour 400 ml olive oil into the large saucepan and add the garlic, lemon zest, fresh thyme, and bay leaves.

Heat the infused oil over medium heat until it just begins to shimmer and gently simmer.

Add the sliced zucchini to the hot oil and wait until the oil returns to a gentle simmer.

Turn off the heat and cover the saucepan. Leave the zucchini to confit in the residual heat until the oil reaches room temperature, about 30–45 minutes.

Finely chop the cooled garlic, lemon zest, fresh chives, fresh tarragon, and sun-dried tomatoes.

Lift the zucchini out of the oil and drain it well in the colander. Reserve the infused olive oil for another use.

Combine the drained zucchini with chopped garlic, lemon zest, herbs, sun-dried tomatoes, fleur de sel, and black pepper in the mixing bowl.

Transfer the zucchini mixture to a serving platter and spoon over a little fresh lemon juice.

Tear the burrata over the zucchini and drizzle it with a little reserved infused olive oil before serving.