Crushed red pepper adds a light kick of spice to round out the flavors.
This elegantSmashed Zucchini with Pesto & Burratais deceivingly simple and quick to make.
The burrata takes center stage with its soft, creaminess that complements the zucchini’s crispness.
Photo: Photographer: Fred Hardy II, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
Read on for tipslike how to ensure your zucchini maintains its crisp-tender status.
Arrange the zucchini in a single layer on a large rimmed baking sheet.
Roast on the lower rack until tender-crisp, about 10 minutes.
Remove from oven; increase oven temperature to broil.
Return the zucchini to the top rack; broil until golden brown, about 5 minutes.
Lightly smash each zucchini round with the bottom of a small bowl.
Arrange the zucchini on a platter.
Tear a 4-ounce burrata ball in half and place in the middle of the zucchini.
Drizzle the pesto mixture over the zucchini.
Garnish with basil leaves, if desired.
Keep the bag open so air circulates, and the zucchini should last 1 to 2 weeks.
It’s also excellent when brought to room temperature for cheese plates, sandwiches and topping tomato salads.
It’s delicious when paired with berries and stone fruits too.
Burrata and mozzarella have similar flavors and can often be used interchangeably.
However, their consistency is different.
Mozzarella is a melting cheese and can handle high-heat cooking.
There are so many ways to usepesto.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
