It’s zucchini season! Stores and farmers’ markets are overflowing with these bright green summer squash. With this abundant harvest, we may be running out of ideas on how to use them all. But don’t worry, here’s a recipe that will steal your heart. Our frilled zucchini with burrata and pesto will whisk you away with its roasted flavors, herbs, and creaminess. It might even become a classic in your kitchen.
Easily Amazing & Amazingly Easy: Our Zucchini with Burrata and Pesto
Zucchini is perfect for grilling. Place it on a hot grill, and it’ll quickly get beautiful grill marks and a light smoky flavor that perfectly complements the zucchini’s natural freshness. But what if I told you we can take it to a whole new level? The solution to making grilled zucchini particularly delicious comes from American star chef Thomas Keller.
He recommends scoring the zucchini crosswise before grilling and then salting it. The salt draws out some of the moisture from the vegetable, resulting in a firmer texture and more intense flavor. After the zucchini has released some moisture, pat it dry and then grill it over high heat. This caramelizes the sugar in the vegetable and will create a delicious crust. This simple trick will make your grilled zucchini with burrata and pesto not just delicious, but outstanding.
But the zucchini isn’t the only thing responsible for this dish’s great taste. In combination with creamy burrata and aromatic pesto, this simple summer squash will shine in a way you never have seen (or tasted!) before. Our grilled zucchini with burrata and pesto is perfect for a barbecue, as a simple lunch idea, or as a lukewarm salad the next day at the office. Why not make this quick dish for yourself right away? Let’s get cooking!
Zucchini is incredibly versatile and a vegetable for all occasions. Prepare some more delicious recipes right away, for example our lib el kousa (zucchini and garlic dip), zucchini-ground beef casserole, and zucchini and halloumi skewers.
Grilled Zucchini with Burrata and Pesto
Equipment
- 1 Grill pan
Ingredients
For the pesto:
- 2 handfuls basil
- 1 handful mint
- ¼ cup olive oil
- 1 garlic clove
- 2 tbsp Pine nuts
- 1 cup Parmesan cheese grated
- salt
For the zucchini:
- 3 zucchini
- salt
- olive oil to drizzle
- 2 Burrata balls
- pepper
Instructions
- Add all pesto ingredients to a blender and blend until smooth. Season with salt and let the pesto rest.
- Cut the zucchini into thick slices. Score them and sprinkle with salt. Let them sit briefly, then pat dry.
- Heat some olive oil in a grill pan and sear the zucchini over high heat.
- Cook them on the other side until they are nicely colored.
- Arrange the grilled zucchini on a plate. Tear the burrata and spread generously over the zucchini. Top with pesto. Garnish with basil leaves and season with pepper, if desired.