Smashed Zucchini with Pesto & Burrata

Position 1 rack in lower third of oven and 1 rack 3 inches from broiler; preheat to 425°F. 

Toss zucchini, oil, crushed red pepper and 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 burrata ball in half and place in the middle of the zucchini. Whisk pesto and 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.