Active Time:10 minsTotal Time:20 minsServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:20 mins
Total Time:
20 mins
Servings:4
Servings:
4
Jump to recipe
Got a bumper crop of zucchini? One taste of thisZucchini with Pesto & Burrataand you’ll be well on your way to solving that problem! Zucchini’s mildly sweet flavor is the perfect vehicle to deliver bigger, bolder flavors (think: pesto!). Plus, the healthy vegetable is low in carbohydrates and calories.
This recipe takes only 20 minutes from start to finish and is easy to customize to suit your taste. Love sun-dried tomatoes? Try sun-dried tomato pesto in place of the basil pesto, or toss your zucchini in your favorite spice mix to make it your own. Discover our expert tips and tricks below for the go-to appetizer you’ll love making time and time again.
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)Ingredients1poundzucchini(2medium), cut into 3/4-inch-thick rounds1tablespoonextra-virgin olive oil1teaspoongarlic powder1/2teaspoonground pepper1/4teaspooncrushed red pepper, plus more for garnish1/4teaspoonsalt1(4-ounce)ballburrata cheese2tablespoonsbasil pestoFresh basil, for garnish
Cook Mode(Keep screen awake)
Ingredients
1poundzucchini(2medium), cut into 3/4-inch-thick rounds
1tablespoonextra-virgin olive oil
1teaspoongarlic powder
1/2teaspoonground pepper
1/4teaspooncrushed red pepper, plus more for garnish
1/4teaspoonsalt
1(4-ounce)ballburrata cheese
2tablespoonsbasil pesto
Fresh basil, for garnish
Directions
Position rack 6 inches from heat source; preheat broiler to high. Arrange zucchini rounds on a paper-towel-lined plate; pat dry and let stand on the paper towels.
Combine oil, garlic powder, pepper, crushed red pepper and salt in a large bowl. Add the zucchini; toss to coat. Arrange the rounds in a single layer on a large rimmed baking sheet.
Broil until starting to brown, 5 to 6 minutes; flip and broil until tender and browned, about 3 minutes more.
Tear burrata into pieces. Arrange the zucchini on a platter; top each round with a piece of burrata and a dollop of pesto. Garnish with basil and crushed red pepper, if desired.
Nutrition InformationServing Size: 4 to 5 bitesCalories 154, Fat 14g, Saturated Fat 5g, Cholesterol 20mg, Carbohydrates 5g, Total sugars 3g, Added sugars 0g, Protein 7g, Fiber 1g, Sodium 321mg, Potassium 326mg
Nutrition Information
Serving Size: 4 to 5 bitesCalories 154, Fat 14g, Saturated Fat 5g, Cholesterol 20mg, Carbohydrates 5g, Total sugars 3g, Added sugars 0g, Protein 7g, Fiber 1g, Sodium 321mg, Potassium 326mg
Serving Size: 4 to 5 bites
Calories 154, Fat 14g, Saturated Fat 5g, Cholesterol 20mg, Carbohydrates 5g, Total sugars 3g, Added sugars 0g, Protein 7g, Fiber 1g, Sodium 321mg, Potassium 326mg
Frequently Asked QuestionsZucchini is a watery squash that can take on a soggy texture if you don’t prepare it correctly. To combat a mushy texture, pat the zucchini dry with paper towels after slicing it and don’t overcook it. A hot oven (or broiler) should be able to crisp up the outside while leaving the inside tender-crisp.Yes! Zucchini is a low-calorie, low-carb food that offers fiber along with plenty of vitamins and minerals.No, you do not need to peel zucchini. Zucchini skin is soft and tender and offers plenty of nutritional benefits, so you definitely want to leave it on. Rinse your zucchini under cool water before you slice it and you’re good to go.No. Because of its high water content, zucchini can become soggy quickly so this recipe is best prepared and enjoyed at the same time.
Frequently Asked Questions
Zucchini is a watery squash that can take on a soggy texture if you don’t prepare it correctly. To combat a mushy texture, pat the zucchini dry with paper towels after slicing it and don’t overcook it. A hot oven (or broiler) should be able to crisp up the outside while leaving the inside tender-crisp.
Yes! Zucchini is a low-calorie, low-carb food that offers fiber along with plenty of vitamins and minerals.
No, you do not need to peel zucchini. Zucchini skin is soft and tender and offers plenty of nutritional benefits, so you definitely want to leave it on. Rinse your zucchini under cool water before you slice it and you’re good to go.
No. Because of its high water content, zucchini can become soggy quickly so this recipe is best prepared and enjoyed at the same time.
EatingWell.com, May 2024
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Hilary Meyer
