Ingredient Vegetable Squash Zucchini Smashed Zucchini with Pesto & Burrata 5.0 (4) 3 Reviews Tender zucchini rounds get topped with creamy burrata and tangy, bright pesto for an easy side dish that's sure to impress. Crushed red pepper adds a light kick of spice to round out the flavors. By Ali Ramee Ali Ramee Ali Ramee is a recipe developer and food stylist for EatingWell. A College of Charleston graduate with a communications major, Ali began her culinary career in the kitchens of chef Hugh Acheson in her hometown of Savannah, Georgia. After an internship with America's Test Kitchen in Boston, Ali moved to San Francisco to continue her culinary education in some of the top tier restaurants in the city, like Flour & Water and Petit Crenn. Ali began working as a food stylist and recipe developer for the meal kit company Sun Basket before making the move to EatingWell. EatingWell's Editorial Guidelines Updated on October 25, 2024 Reviewed by Dietitian Christa Brown, M.S., RDN, LD Reviewed by Dietitian Christa Brown, M.S., RDN, LD Christa Brown is a registered dietitian and business owner with a practice focus on diabetes management and content development for brands and fitness influencers. She is a licensed dietitian with a Master of Science in Nutrition Education and a certification in gut health by the Institute of Integrative Nutrition. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Fred Hardy II, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle Active Time: 5 mins Total Time: 20 mins Servings: 4 Nutrition Profile: Soy-Free Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Jump to recipe This elegant 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. 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! 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 Notes Zucchini is 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 whether pesto was 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 of mozzarella 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. Cook Mode (Keep screen awake) Ingredients 3 large zucchini, cut into 1/2-inch rounds 1 tablespoon extra-virgin olive oil ½ teaspoon crushed red pepper ¼ teaspoon salt 1 (4 ounce) ball burrata 3 tablespoons pesto 2 tablespoons lemon 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. Arrange the zucchini on a platter. Tear a 4-ounce burrata ball in half and place in the middle of the zucchini. Whisk 3 tablespoons pesto and 2 tablespoons lemon juice in a small bowl, adding water by the teaspoonful until a drizzling consistency is reached. Drizzle the pesto mixture over the zucchini. Garnish with basil leaves, if desired. Frequently Asked Questions How do I store zucchini? 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. What can I do with leftover burrata? 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. What's the difference between burrata vs. mozzarella? 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. How can I use up a jar of pesto? There are so many ways to use pesto. 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 a Pesto Tuna Noodle Casserole or Chicken Pesto Panini. It's excellent as a topping for pizza, as well as grilled meats and salmon. EatingWell.com, August 2022 Save Rate Print Nutrition Facts (per serving) 195 Calories 16g Fat 9g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size about 8 zucchini rounds, 1 oz. burrata & about 1 Tbsp. pesto mixture Calories 195 % Daily Value * Total Carbohydrate 9g 3% Dietary Fiber 2g 7% Total Sugars 6g Protein 9g 18% Total Fat 16g 21% Saturated Fat 6g 30% Cholesterol 20mg 7% Vitamin A 987IU 20% Vitamin C 47mg 52% Vitamin E 2mg 13% Folate 63mcg 16% Vitamin K 33mcg 28% Sodium 365mg 16% Calcium 211mg 16% Iron 1mg 6% Magnesium 50mg 12% Potassium 668mg 14% Zinc 1mg 9% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * 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. Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines