Smashed Zucchini With Pesto & Burrata

This Smashed Zucchini with Pesto & Burrata is deceivingly simple and quick to make. The tender-crisp zucchini gets a slightly caramelized char under the broiler and is smashed to fully absorb the salty, herbiness of the pesto, which gets a light, bright upgrade from lemon juice.

By @eatingwell

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 3 large zucchini
• 1 tablespoon extra-virgin olive oil
• 0.5 teaspoon crushed red pepper
• 0.25 teaspoon salt
• 4 ounce burrata
• 3 tablespoons pesto
• 2 tablespoons lemon juice
• 0 as needed fresh basil leaves

Instructions

1. Preheat your oven to 425°F. Position one rack in the lower third of the oven and another rack 3 inches from the broiler.
2. Cut 3 large zucchini into 1/2-inch rounds.
3. In a large bowl, toss the zucchini rounds with 1 tablespoon of extra-virgin olive oil, 1/2 teaspoon of crushed red pepper, and 1/4 teaspoon of salt until evenly coated.
4. Arrange the zucchini in a single layer on a large rimmed baking sheet.
5. Roast the zucchini on the lower oven rack until tender-crisp, about 10 minutes.
6. Remove the baking sheet from the oven and increase the oven temperature to broil.
7. Return the zucchini to the top oven rack and broil until golden brown, about 5 minutes.
8. Lightly smash each zucchini round with the bottom of a small bowl.
9. Arrange the smashed zucchini on a serving platter.
10. Tear a 4-ounce ball of burrata in half and place in the middle of the zucchini.
11. In a small bowl, whisk together 3 tablespoons of pesto and 2 tablespoons of lemon juice. Add water by the teaspoonful until the mixture reaches a drizzling consistency.
12. Drizzle the pesto mixture over the zucchini and burrata.
13. Garnish with fresh basil leaves.