Many courgette recipes advise you to slice the courgettes and sprinkle the slices with salt, and then let them "sweat out" excess water for about half an hour.
We seldom bother to do that. Long ago in Italy we were taught to use only small courgettes. They still lack the mushy marrow in the centre.
That is important.
For courgette balls you can grate the courgettes, place the grated courgettes in a colander, then salt and leave to drain.
A favourite way to serve courgettes is to cut them in slices, sprinkle with a tiny bit of salt and generous amounts of any of the dried herbs or herb mixtures we bring home from Arillas every year. Adding some garlic is never wrong. Then fry them lightly on both sides in olive oil, until they turn golden. Very easy.
Emeralddragons