Smashed Zucchini with Pesto & Burrata: A Fresh, Creamy Summer Delight

The History

The concept of “smashed” vegetables has deep roots in modern culinary innovation, particularly gaining popularity through dishes like smashed potatoes and roasted root vegetables. However, the adaptation of this technique to zucchini is a relatively recent evolution, emerging from the farm-to-table movement and the increasing emphasis on simple, rustic cooking that highlights seasonal produce. Smashed zucchini draws inspiration from Mediterranean cuisine—where olive oil, fresh herbs, and grilled vegetables reign supreme—and fuses it with contemporary plating styles seen in upscale casual dining. The addition of pesto and burrata transforms this humble vegetable into a gourmet side or light main course.

Pesto, originating from Genoa, Italy, has been a staple in Italian kitchens for centuries, traditionally made with basil, garlic, pine nuts, Parmesan, and olive oil. Burrata, a soft, fresh cheese from Puglia, became internationally celebrated in the 2000s for its rich, creamy center that oozes when cut. Combining these elements with smoky, tender-smashed zucchini creates a dish that balances texture, temperature, and flavor—crisp edges, creamy interiors, herbal brightness, and luxurious dairy richness. Today, Smashed Zucchini with Pesto & Burrata stands as a testament to how traditional ingredients can be reimagined into vibrant, visually stunning, and deeply satisfying meals.

Ingredients Breakdown

This dish thrives on high-quality, fresh ingredients. Each component plays a vital role in building layers of flavor and texture:

Zucchini: Also known as courgette, zucchini is low in calories, high in water content, and mild in flavor, making it the perfect canvas for bold toppings. Choose medium-sized, firm zucchinis with bright green skin for optimal roasting results.
Olive Oil: Extra virgin olive oil is essential here—not only for roasting but also for drizzling at the end. It adds fruitiness and helps create golden, slightly crispy exteriors during roasting.
Salt & Pepper: Kosher salt enhances natural flavors and aids in drawing out moisture for better browning. Freshly cracked black pepper adds subtle heat and complexity.
Garlic Powder (optional): While fresh garlic can burn in high-heat roasting, garlic powder offers consistent, mellow flavor without bitterness.
Fresh Basil Pesto: Homemade pesto brings vibrancy and aromatic depth. Made from fresh basil leaves, pine nuts (or walnuts), garlic, Parmesan cheese, olive oil, and a squeeze of lemon juice, it cuts through the richness of the burrata beautifully.
Burrata Cheese: This Italian fresh cheese consists of mozzarella outer shell filled with stracciatella (shredded curds) and cream. Its luxurious mouthfeel contrasts perfectly with the crisp roasted zucchini.
Lemon Zest (optional): Adds a bright, citrusy note that lifts the entire dish.
Pine Nuts or Toasted Almonds (garnish): For crunch and nuttiness, especially if not already included in your pesto.
Cherry Tomatoes (optional garnish): Halved and roasted or served fresh for color, acidity, and freshness.
Flaky Sea Salt (finishing touch): Enhances overall flavor and adds a delicate textural contrast.

Step-by-Step Recipe

Preheat Oven: Set 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 Zucchini: Wash 3–4 medium zucchinis thoroughly. Trim off both ends and slice them in half lengthwise. Place each half cut-side down on the cutting board and use the flat side of a chef’s knife or a spatula to gently press down until you hear a slight crack—this “smashes” the zucchini, increasing surface area for crisping while keeping the vegetable intact.
Season & Oil: Arrange the smashed zucchini halves on the baking sheet. Drizzle generously with extra virgin olive oil (about 2–3 tablespoons), ensuring all surfaces are coated. Sprinkle evenly with kosher salt, freshly ground black pepper, and a pinch of garlic powder if using.
Roast: Roast in the preheated oven for 20–25 minutes, rotating the pan halfway through, until the zucchini are tender when pierced with a fork and have developed deep golden-brown edges. The goal is caramelized, slightly crispy exteriors with soft, melt-in-your-mouth centers.
Make or Prepare Pesto: While the zucchini roast, prepare ½ cup of fresh basil pesto. In a food processor, blend 2 cups packed fresh basil leaves, ¼ cup grated Parmesan, ⅓ cup extra virgin olive oil, 2 cloves garlic, ¼ cup toasted pine nuts, juice of half a lemon, and salt to taste. Blend until smooth but still textured. Adjust seasoning as needed.
Assemble: Remove zucchini from the oven and transfer to a serving platter. Immediately dot each piece with generous spoonfuls of pesto (you can smear it directly onto the hot zucchini so it melts slightly into the crevices).
Add Burrata: Tear 1–2 balls of burrata into chunks and place them over and around the zucchini. The warmth of the roasted vegetable will begin to soften the cheese, creating an indulgent flow of creamy curds.
Garnish & Serve: Finish with a final drizzle of high-quality olive oil, a sprinkle of flaky sea salt, lemon zest, chopped fresh basil, and optionally, toasted pine nuts or halved cherry tomatoes. Serve warm or at room temperature.

Tips

Don’t Overcrowd the Pan: Leave space between zucchini pieces to ensure proper air circulation and even browning. Overcrowding leads to steaming instead of roasting.
Smash Just Before Roasting: Smash the zucchini right before placing them on the tray to maintain structure and avoid excess moisture loss.
Use Room-Temperature Burrata: Take the burrata out of the fridge 15–20 minutes before serving to allow it to soften slightly and achieve maximum creaminess.
Homemade Pesto Is Best: Store-bought pesto works in a pinch, but homemade offers superior freshness and avoids preservatives that can dull flavor.
Adjust Cooking Time: Thicker zucchinis may need up to 30 minutes; thinner ones may be done in 18–20. Always check tenderness with a fork.
Crisp Up the Tops: For extra texture, broil the zucchini for 1–2 minutes at the end of roasting—but watch closely to avoid burning.
Drain Excess Liquid: If your zucchini release a lot of water after roasting, gently blot with a paper towel before adding pesto and burrata to prevent sogginess.

Variations and Customizations

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

Vegan Version: Omit burrata or substitute with vegan mozzarella or cashew-based burrata. Use nutritional yeast in place of Parmesan in the pesto.
Gluten-Free Friendly: Naturally gluten-free, just ensure any store-bought pesto is certified GF if needed.
Different Herbs: Swap basil in pesto with arugula, spinach, parsley, or cilantro for unique flavor profiles. Mint can add a refreshing twist.
Nut-Free Pesto: Replace pine nuts with sunflower seeds or omit entirely. Pumpkin seeds (pepitas) also work well and add a nice earthy tone.
Add Heat: Stir red pepper flakes into the pesto or sprinkle over the finished dish for a spicy kick.
Grilled Option: Instead of roasting, grill the smashed zucchini over medium-high heat for smoky char marks and outdoor flavor.
Protein Boost: Top with grilled chicken, shrimp, chickpeas, or white beans to turn this into a hearty main course.
Different Cheeses: If burrata isn’t available, fresh mozzarella, feta, or goat cheese make excellent alternatives, each bringing their own character.
Other Vegetables: Try smashing and roasting yellow squash, eggplant, or even Brussels sprouts using the same method.
Citrus Twist: Add orange zest or blood orange segments for a surprising sweet-tart contrast.

Health Considerations and Nutritional Value

Smashed Zucchini with Pesto & Burrata is more than just delicious—it can be part of a balanced, nutrient-rich diet when enjoyed mindfully.

Zucchini Benefits: Low in calories (about 20 per cup), zucchini is rich in vitamin C, vitamin A (from beta-carotene), potassium, and antioxidants like lutein and zeaxanthin, which support eye health. It’s also a good source of fiber, promoting digestive wellness.

Pesto Nutrition: Though calorie-dense due to olive oil and nuts, pesto contains heart-healthy monounsaturated fats, anti-inflammatory compounds from garlic and basil, and protein and calcium from cheese. Using walnuts or almonds boosts omega-3s and vitamin E.

Burrata Facts: High in fat and calories compared to other cheeses, burrata should be consumed in moderation. However, it provides protein, calcium, and beneficial fatty acids. Opt for portion control—small amounts go a long way in terms of satisfaction and flavor.

Overall Balance: This dish is naturally low in carbohydrates and sugars, making it suitable for low-glycemic or keto-friendly diets (depending on portion size and accompaniments). To reduce saturated fat, use less burrata or choose a lighter cheese alternative.

Portion Guidance: A serving size might include 1–2 zucchini halves, 1 tablespoon of pesto, and 1–2 ounces of burrata. Pair with a grain like quinoa or farro, or a leafy green salad, to round out the meal nutritionally.

Allergen Note: Contains dairy and tree nuts (if using pine nuts or walnuts). Always label accordingly for guests with allergies.

Ingredients

3–4 medium zucchinis
3 tablespoons extra virgin olive oil (plus extra for finishing)
1 teaspoon kosher salt (or to taste)
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder (optional)
½ cup fresh basil pesto (homemade or high-quality store-bought)
1–2 balls burrata cheese (8 oz total)
1 tablespoon pine nuts, toasted (optional)
1 tablespoon fresh lemon zest
2 tablespoons chopped fresh basil leaves
4–6 cherry tomatoes, halved (optional)
Flaky sea salt, for finishing

Directions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Wash zucchinis and cut each in half lengthwise. Place cut-side down and gently press down with the flat side of a knife or spatula to smash them open.
Arrange smashed zucchini on the baking sheet. Drizzle with 3 tablespoons olive oil and season with salt, pepper, and garlic powder. Toss lightly to coat.
Roast for 20–25 minutes, flipping halfway through, until tender and golden brown at the edges.
While zucchini roasts, prepare pesto: blend basil, Parmesan, olive oil, garlic, pine nuts, lemon juice, and salt in a food processor until smooth.
Remove zucchini from oven and transfer to a serving platter. Evenly distribute pesto over each piece, spreading gently into the crevices.
Break burrata into chunks and place over and around the zucchini.
Garnish with toasted pine nuts, lemon zest, chopped basil, cherry tomatoes, a drizzle of olive oil, and a pinch of flaky sea salt.
Serve immediately while warm, allowing the burrata to soften luxuriously against the hot zucchini.

FAQ

Can I make this ahead of time?
Yes, you can roast the zucchini and make the pesto a few hours in advance. Store separately in the fridge and bring to room temperature before assembling. Add burrata just before serving to preserve its texture.

What can I use instead of burrata?
Fresh mozzarella (especially buffalo mozzarella), feta, or goat cheese are great substitutes. For a non-dairy option, try marinated tofu or cashew cheese.

Is this dish suitable for weight loss?
In moderation, yes. Focus on smaller portions of burrata and pesto, increase zucchini quantity, and serve with a protein or fiber-rich side to stay full longer.

Can I freeze this dish?
Not recommended. Zucchini becomes watery when frozen and thawed, and burrata does not freeze well. Best enjoyed fresh.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. The zucchini may release liquid, so drain before reheating gently. Reheat only the zucchini; add fresh pesto and burrata when serving again if possible.

Why is my zucchini soggy?
Overcrowding the pan, under-roasting, or not blotting excess moisture can lead to sogginess. Ensure enough space on the tray and roast until deeply caramelized.

Can I use frozen zucchini?
No—frozen zucchini releases too much water and won’t hold up to smashing or roasting properly. Always use fresh.

Is pesto safe for kids?
Yes, though some children may be sensitive to strong garlic or pine nuts. You can adjust the recipe by reducing garlic or substituting with milder nuts.

Summary

Smashed Zucchini with Pesto & Burrata is a celebration of summer produce, combining tender-crisp roasted zucchini with fragrant homemade pesto and decadent, creamy burrata for a dish that’s as beautiful as it is delicious. Perfect as a starter, side, or light vegetarian entrée, it brings together simplicity and elegance in every bite.

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