A typical Provençal culinary preparation, made from fresh zucchini from the Midi, trimmed, washed, cut into large pieces or thin slices, and fried in sunflower oil. They are served with a tomato coulis cooked in olive oil and scorched onion flavored with a hint of garlic and fresh parsley. Serve them cold in summer to accompany your barbecue grills. You can also serve them warm or reheated according to taste or season, in a traditional oven or in the microwave, to make it your main course. After opening, keep refrigerated and consume within 3 days.