Ingredients:

  • 2 medium zucchinis (approx. 1 lb / 450g), cut into 1-inch thick rounds
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1 ball (4 oz / 115g) fresh Burrata cheese
  • 1/4 cup basil pesto
  • 1 tbsp toasted pine nuts
  • 5-6 fresh basil leaves, torn
  • 1 tsp lemon juice

Instructions:

  1. Preheat your oven to 425°F (220°C). Toss zucchini rounds in a bowl with olive oil, salt, and pepper until evenly coated. Arrange them in a single layer on a parchment-lined baking sheet and roast for 8–10 minutes until tender.
  2. Remove the tray from the oven. Place the bottom of a heavy glass or a press onto each zucchini round and press down firmly until the zucchini is about 1/2 inch thick.
  3. Return the tray to the oven for another 5–7 minutes until the edges are mahogany-colored and caramelized.
  4. Transfer the smashed zucchini to a serving platter. Tear the burrata ball by hand and nestle the creamy center over the hot zucchini. Drizzle pesto over the cheese and garnish with toasted pine nuts, torn basil, and a squeeze of lemon juice.