Clean and wash the zucchini and slice or cut them into wafer-thin slices. Heat olive oil in a coated pan. Sauté the zucchini in it on both sides for 1-2 minutes. Season with sea salt and toss well.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Shape goat's cheese taler individually into balls with moistened hands. Place in an ovenproof dish and gratinate in the oven for 3-4 minutes, the goat's cheese must not melt.
Drizzle a few splashes of lemon on the courgettes and toss again. Arrange on four plates and arrange the goat cheese balls on top. Drizzle the truffle oil over them and sprinkle with freshly ground pepper.
At the end of the meal, add plenty of fresh truffles. Done!