Smashed Zucchini with Pesto & Burrata

Smashed Zucchini with Pesto & Burrata: A Light, Flavorful Summer Delight

There’s something undeniably refreshing about a dish that celebrates the simplicity of fresh, seasonal produce. Smashed Zucchini with Pesto & Burrata is one such recipe—elegant in presentation yet effortless in preparation. This modern culinary creation combines tender roasted zucchini, vibrant homemade (or high-quality store-bought) pesto, and luxuriously creamy burrata cheese for a dish that feels both rustic and refined. Whether served as an appetizer at a garden party or as a light main course on a warm summer evening, this recipe captures the essence of Mediterranean-inspired cooking: bold flavors, vibrant colors, and minimal fuss.

The History Behind the Dish

While “smashed” vegetables have gained popularity in recent years—thanks in part to trendy restaurant menus and viral food content—the technique itself has roots in traditional Middle Eastern and Mediterranean cuisines, where vegetables like eggplant and potatoes are often roasted until tender, then gently crushed and seasoned with olive oil, garlic, and herbs. The concept of smashing vegetables enhances their surface area, allowing them to absorb more flavor from seasonings and develop a beautifully crisp exterior when roasted.

Zucchini, native to the Americas but widely adopted into Italian cuisine, became a staple in Mediterranean diets by the 19th century. Paired with basil-based pesto—a Ligurian specialty originating in Genoa—and creamy burrata, a luxurious mozzarella variant from Puglia, Italy, this dish is a modern homage to Italian culinary tradition. Though Smashed Zucchini with Pesto & Burrata isn’t found in classic Italian cookbooks, it reflects a contemporary interpretation of regional ingredients brought together in harmony. Its rise in popularity mirrors the broader trend toward vegetable-forward dishes that highlight freshness, texture, and quality ingredients.

Ingredients Breakdown: What Makes This Dish Shine

The magic of this dish lies in its carefully curated ingredients, each contributing distinct flavor, texture, and visual appeal:

Zucchini: Also known as courgette, this summer squash is mild in flavor, tender when cooked, and rich in water content, making it ideal for roasting. Choose medium-sized zucchinis for the best balance between tenderness and structure.
Extra Virgin Olive Oil: A high-quality oil adds richness and helps create a golden, slightly crispy crust during roasting. It also carries the flavors of garlic and herbs throughout the dish.
Garlic: Freshly minced or thinly sliced garlic infuses the zucchini with aromatic depth. Roasting mellows its sharpness while enhancing sweetness.
Kosher Salt & Black Pepper: Essential seasonings that enhance the natural taste of the vegetables and bring balance to the overall flavor profile.
Pesto: Traditionally made from fresh basil, pine nuts, Parmesan, garlic, and olive oil, pesto adds a bright, herbal punch. You can use homemade or premium store-bought pesto—just ensure it’s fresh and vibrant in color.
Burrata Cheese: This creamy Italian cheese, made from mozzarella and cream, oozes luxuriously when cut open. Its milky richness contrasts beautifully with the savory roasted zucchini and herbaceous pesto.
Cherry Tomatoes (optional): Halved and roasted alongside the zucchini, they add pops of sweetness and acidity, enhancing the dish’s visual appeal.
Lemon Zest (optional): A small amount brightens the entire dish, cutting through the richness of the cheese and oil.
Fresh Basil Leaves: Used as garnish, they reinforce the herbal notes in the pesto and add a pop of green.
Balsamic Glaze (optional): Drizzled lightly over the finished dish, it adds a touch of sweetness and tangy complexity.

Every ingredient plays a role—not just in flavor, but in creating a multi-sensory experience that delights the palate and pleases the eye.

Step-by-Step Recipe: How to Make Smashed Zucchini with Pesto & Burrata

Follow these detailed instructions to create a restaurant-worthy dish in your own kitchen:

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
Prepare the Zucchini: Wash 3–4 medium zucchinis thoroughly. Trim off both ends and slice them lengthwise into halves. For a more rustic presentation, leave them whole; alternatively, cut them into 3-inch segments for bite-sized portions.
Parboil (Optional but Recommended): To ensure even cooking and a tender interior, you may choose to parboil the zucchini pieces for 3–4 minutes in salted boiling water. Drain well and pat dry with a clean towel. This step helps reduce roasting time and prevents drying out.
Arrange on Baking Sheet: Place the zucchini halves cut-side down on the prepared baking sheet. Drizzle generously with extra virgin olive oil (about 2–3 tablespoons), ensuring they’re well-coated. Season liberally with kosher salt and freshly ground black pepper.
Roast Until Tender: Roast in the preheated oven for 18–22 minutes, or until the zucchini are fork-tender and beginning to caramelize on the edges.
Smash the Zucchini: Remove the baking sheet from the oven. Using the bottom of a sturdy glass, a spatula, or a fork, gently press down on each zucchini half to “smash” it slightly. This creates crevices that will soak up more flavor. Be careful not to break them apart completely.
Return to Oven: Drizzle a little more olive oil over the smashed zucchini, and sprinkle with minced garlic (1–2 cloves per piece if desired) and optional halved cherry tomatoes. Return to the oven for another 8–10 minutes, allowing the garlic to roast and the tops to become golden and slightly crisp.
Prepare the Pesto: While the zucchini finishes roasting, prepare your pesto. If using store-bought, stir it gently to loosen. For homemade pesto, blend fresh basil leaves, toasted pine nuts, grated Parmesan, a clove of garlic, and slowly stream in olive oil until smooth. Adjust seasoning with salt and lemon juice to taste.
Add Burrata: Once the zucchini are done, remove them from the oven. Nestle small balls of burrata (about 1 oz each) among the smashed pieces. The residual heat will gently warm the cheese without melting it.
Top with Pesto: Spoon or drizzle pesto generously over the zucchini and burrata. Use a back-and-forth motion for an elegant presentation.
Garnish and Serve: Finish with torn fresh basil leaves, a sprinkle of lemon zest, flaky sea salt, cracked black pepper, and optionally, a light drizzle of balsamic glaze. Serve immediately while warm.

Tips for Perfect Smashed Zucchini Every Time

Don’t Skip the Smash: Pressing the zucchini after initial roasting increases surface area, which means better browning, improved texture, and enhanced flavor absorption.
Use High Heat: Roasting at 425°F ensures caramelization without overcooking the delicate flesh. Lower temperatures may result in soggy zucchini.
Dry the Zucchini: After washing or parboiling, always pat the zucchini dry. Excess moisture can steam the vegetables instead of roasting them.
Fresh Garlic Timing: Add minced garlic only during the final 8–10 minutes of roasting. Adding it too early can cause bitterness due to burning.
Quality Matters: Since this dish relies on a few key ingredients, invest in the best pesto and burrata you can find. Fresh, artisanal products make a noticeable difference.
Serve Immediately: Burrata is best enjoyed fresh and cool, so assemble the dish just before serving to preserve its creamy texture.
Season in Layers: Salt both before roasting and again at the end. Layered seasoning builds deeper flavor.
Customize Garnishes: Try adding capers, toasted pine nuts, chili flakes, or microgreens for extra dimension.

Variations and Customizations

This recipe is highly adaptable to different tastes, dietary preferences, and seasonal availability:

Different Vegetables: Swap zucchini for yellow squash, baby eggplants, or even fingerling potatoes. Each brings a unique texture and flavor profile.
Vegan Version: Omit the burrata and use a plant-based alternative (like cashew mozzarella), and ensure the pesto is vegan (no Parmesan). Nutritional yeast can add a cheesy note.
Gluten-Free Friendly: Naturally gluten-free, this dish is safe for those with celiac disease or gluten sensitivity—just verify pesto ingredients if store-bought.
Herb Variations: Experiment with different pesto bases—try arugula, kale, cilantro, or sun-dried tomato pesto for a twist.
Nut-Free Pesto: Replace pine nuts with sunflower seeds or omit nuts entirely for a nut-free version.
Add Protein: Top with grilled shrimp, chicken, or white beans to transform it into a heartier main course.
Spicy Kick: Add red pepper flakes or a drizzle of chili oil before serving for those who enjoy heat.
Citrus Twist: Squeeze fresh lemon juice over the finished dish or use lemon-infused olive oil for added brightness.
Grilled Option: Instead of roasting, grill the zucchini over medium heat, smash, then top with pesto and burrata off the heat.
Meal Prep Tip: Roast and smash the zucchini ahead of time, then reheat and add fresh pesto and burrata just before serving.

Health Considerations and Nutritional Value

Smashed Zucchini with Pesto & Burrata is not only delicious but also offers several nutritional benefits when enjoyed in moderation:

Zucchini: Low in calories and carbohydrates, zucchini is rich in vitamin C, manganese, fiber, and antioxidants like lutein and zeaxanthin, which support eye health. Its high water content promotes hydration.
Olive Oil: A cornerstone of the Mediterranean diet, extra virgin olive oil contains heart-healthy monounsaturated fats and anti-inflammatory compounds like oleocanthal.
Pesto: While calorie-dense due to oil and nuts, pesto provides healthy fats, vitamin K, and phytonutrients from basil. Portion control is key.
Burrata: High in fat and calories, especially saturated fat, burrata should be enjoyed in moderation. However, it offers protein, calcium, and conjugated linoleic acid (CLA), which may have metabolic benefits.
Low-Carb & Keto-Friendly: This dish fits well within low-carbohydrate and ketogenic diets, provided portion sizes are monitored.
Vegetarian & Lacto-Ovo Friendly: Suitable for vegetarians, though not vegan unless modified.
Sodium Awareness: Be mindful of salt content, especially if using store-bought pesto or pre-seasoned burrata. Opt for low-sodium versions when possible.
Balanced Plate Tip: Pair with a side of quinoa, farro, or mixed greens to increase fiber and make it a more balanced meal.

Overall, this dish emphasizes whole, minimally processed ingredients and aligns with principles of clean eating and mindful indulgence.

Ingredients

3–4 medium zucchinis, washed and trimmed
4–5 tablespoons extra virgin olive oil (divided)
1 teaspoon kosher salt (plus more to taste)
Freshly ground black pepper, to taste
3–4 cloves garlic, minced
½ cup high-quality basil pesto (homemade or store-bought)
8 oz burrata cheese, torn into small pieces or served as whole balls
½ pint cherry tomatoes, halved (optional)
1 tablespoon fresh lemon zest (optional)
¼ cup fresh basil leaves, torn (for garnish)
Flaky sea salt (for finishing)
Balsamic glaze (optional, for drizzling)

Directions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Slice zucchinis in half lengthwise. Optionally, parboil for 3–4 minutes, then drain and pat dry.
Place zucchini cut-side down on the baking sheet. Drizzle with 2–3 tablespoons olive oil and season with salt and pepper.
Roast for 18–22 minutes until tender and lightly browned.
Remove from oven and gently smash each half with a glass or fork.
Drizzle with remaining olive oil, scatter minced garlic and cherry tomatoes (if using), and return to oven for 8–10 minutes.
Remove from oven. Dot with burrata pieces.
Spoon pesto over the top. Garnish with fresh basil, lemon zest, flaky salt, and black pepper.
Optional: Drizzle with balsamic glaze for added sweetness and acidity.
Serve immediately while warm and fragrant.

FAQ

Can I make this dish ahead of time?
Yes, you can roast and smash the zucchini up to a day in advance. Store covered in the fridge and reheat in the oven at 375°F for 10 minutes before topping with fresh pesto and burrata.

What can I substitute for burrata?
Fresh mozzarella, feta, or goat cheese can work, though the creamy center and richness of burrata are hard to replicate.

Is this dish gluten-free?
Yes, as long as the pesto used is certified gluten-free (some commercial brands may contain additives).

How do I store leftovers?
Store uneaten portions (without additional garnishes) in an airtight container in the refrigerator for up to 2 days. Reheat gently, but note that burrata may lose its texture upon reheating.

Can I freeze this dish?
Not recommended. Zucchini becomes watery when frozen and thawed, and dairy components like burrata don’t freeze well.

Why is my zucchini soggy?
This usually happens if the zucchini wasn’t dried properly before roasting or was overcrowded on the pan. Ensure space between pieces and avoid covering them during roasting.

Can I use frozen pesto?
Yes, but thaw it in the refrigerator overnight and stir well before using. Fresh pesto yields the best flavor and color.

Is this dish suitable for a keto diet?
Yes, with attention to portion size. Zucchini is low in carbs, and the fats from olive oil, pesto, and burrata align well with keto macros.

Summary

Smashed Zucchini with Pesto & Burrata is a vibrant, restaurant-quality dish that celebrates fresh summer produce and Italian flavors. Easy to prepare yet impressive in presentation, it balances creamy, crunchy, herby, and savory elements in every bite.

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