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Photo: Photographer: Fred Hardy II, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
Active Time:5 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:5 minsTotal Time:20 minsServings:4
Active Time:5 mins
Active Time:
5 mins
Total Time:20 mins
Total Time:
20 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipeThis elegantSmashed Zucchini with Pesto & Burratais 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. The burrata takes center stage with its soft, creaminess that complements the zucchini’s crispness. Read on for tips—like how to ensure your zucchini maintains its crisp-tender status.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Choose zucchinis that are about 5 to 6 inches long for this recipe. The skin will be much more tender, the seeds smaller, the center firmer and the flavor more appealing. Save the extra large zucchini for making zucchini bread.Salting zucchini is not required for this recipe because of the size of the slices and because you’ll be broiling them for only 15 minutes. Zucchini can easily become soggy when overcooked.Burrata cheese has a short shelf life, so if you have any leftovers, plan to use them within 2 days of opening the package.Most pestos contain nuts, but some use sunflower seeds instead. If you have a nut allergy, be sure to read the labels.Nutrition NotesZucchiniis a summer squash that often proliferates in the garden—this is a great way to use it up! It’s loaded with vitamin C for a healthy immune system and antioxidants for heart, skin and eye health.If you’ve wondered whetherpestowas healthy, here’s your confirmation. Filled with heart-healthy fats, antioxidants and protein, pesto is a good-for-you addition to any dish. If you avoid dairy or follow a vegan eating pattern, look for pesto made without cheese.There is nothing like fresh, creamy burrata! A type ofmozzarella cheese, it contains a luscious, rich, creamy center. Think of it as a fresh mozzarella truffle! Burrata provides protein and calcium and is a little higher in fat than mozzarella due to its cream-filled center. If you want to reduce the fat in this dish, you could use a ball of fresh mozzarella instead, but it won’t have quite the same effect and creaminess as the burrata.
Jump to recipe
This elegantSmashed Zucchini with Pesto & Burratais 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. The burrata takes center stage with its soft, creaminess that complements the zucchini’s crispness. Read on for tips—like how to ensure your zucchini maintains its crisp-tender status.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Choose zucchinis that are about 5 to 6 inches long for this recipe. The skin will be much more tender, the seeds smaller, the center firmer and the flavor more appealing. Save the extra large zucchini for making zucchini bread.Salting zucchini is not required for this recipe because of the size of the slices and because you’ll be broiling them for only 15 minutes. Zucchini can easily become soggy when overcooked.Burrata cheese has a short shelf life, so if you have any leftovers, plan to use them within 2 days of opening the package.Most pestos contain nuts, but some use sunflower seeds instead. If you have a nut allergy, be sure to read the labels.Nutrition NotesZucchiniis a summer squash that often proliferates in the garden—this is a great way to use it up! It’s loaded with vitamin C for a healthy immune system and antioxidants for heart, skin and eye health.If you’ve wondered whetherpestowas healthy, here’s your confirmation. Filled with heart-healthy fats, antioxidants and protein, pesto is a good-for-you addition to any dish. If you avoid dairy or follow a vegan eating pattern, look for pesto made without cheese.There is nothing like fresh, creamy burrata! A type ofmozzarella cheese, it contains a luscious, rich, creamy center. Think of it as a fresh mozzarella truffle! Burrata provides protein and calcium and is a little higher in fat than mozzarella due to its cream-filled center. If you want to reduce the fat in this dish, you could use a ball of fresh mozzarella instead, but it won’t have quite the same effect and creaminess as the burrata.
This elegantSmashed Zucchini with Pesto & Burratais 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. The burrata takes center stage with its soft, creaminess that complements the zucchini’s crispness. Read on for tips—like how to ensure your zucchini maintains its crisp-tender status.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients3largezucchini, cut into 1/2-inch rounds1tablespoonextra-virgin olive oil½teaspooncrushed red pepper¼teaspoonsalt1(4 ounce) ballburrata3tablespoonspesto2tablespoonslemon juiceFresh basil leaves for garnish
Cook Mode(Keep screen awake)
Ingredients
3largezucchini, cut into 1/2-inch rounds
1tablespoonextra-virgin olive oil
½teaspooncrushed red pepper
¼teaspoonsalt
1(4 ounce) ballburrata
3tablespoonspesto
2tablespoonslemon juice
Fresh basil leaves for garnish
Directions
Position 1 rack in lower third of oven and 1 rack 3 inches from broiler; preheat to 425°F.
Toss 3 zucchini, 1 tablespoon oil, 1/2 teaspoon crushed red pepper and 1/4 teaspoon salt in a large bowl until evenly coated. 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. Remove from oven. Lightly smash each zucchini round with the bottom of a small bowl.
Frequently Asked QuestionsIf you are not ready to make this recipe right away, store the zucchini in a paper or plastic bag in the crisper drawer of your fridge. Keep the bag open so air circulates, and the zucchini should last 1 to 2 weeks.Burrata is not a melting cheese, but it’s excellent added to pizza or pasta dishes at the end of cooking. 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. Burrata is creamier and richer with curds like ricotta and should be enjoyed at room temperature or a little warm. Mozzarella is a melting cheese and can handle high-heat cooking.There are so many ways to usepesto. Add it to sweet corn or use it to make a dressing for potato salad, macaroni salad or a green salad. You can add it to soups and sandwiches, make aPesto Tuna Noodle CasseroleorChicken Pesto Panini.It’s excellent as a topping forpizza, as well as grilled meats and salmon.
Frequently Asked Questions
If you are not ready to make this recipe right away, store the zucchini in a paper or plastic bag in the crisper drawer of your fridge. Keep the bag open so air circulates, and the zucchini should last 1 to 2 weeks.
Burrata is not a melting cheese, but it’s excellent added to pizza or pasta dishes at the end of cooking. 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. Burrata is creamier and richer with curds like ricotta and should be enjoyed at room temperature or a little warm. Mozzarella is a melting cheese and can handle high-heat cooking.
There are so many ways to usepesto. Add it to sweet corn or use it to make a dressing for potato salad, macaroni salad or a green salad. You can add it to soups and sandwiches, make aPesto Tuna Noodle CasseroleorChicken Pesto Panini.It’s excellent as a topping forpizza, as well as grilled meats and salmon.
EatingWell.com, August 2022
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Nutrition Facts(per serving)195Calories16gFat9gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
