Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell.com, August 2022


Credit: Photographer: Fred Hardy II, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle

Recipe Summary

5 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

about 8 zucchini rounds, 1 oz. burrata & about 1 Tbsp. pesto mixture
195 calories; protein 9g; carbohydrates 9g; dietary fiber 2g; sugars 6g; fat 16g; saturated fat 6g; mono fat 5g; poly fat 2g; cholesterol 20mg; vitamin a iu 987IU; vitamin b3 niacin 1mg; vitamin c 47mg; vitamin e iu 3IU; folate 63mg; vitamin k 33mg; sodium 365mg; calcium 211mg; iron 1mg; magnesium 50mg; phosphorus 108mg; potassium 668mg; zinc 1mg; omega 6 fatty acid 2g; niacin equivalents 2mg; selenium 1mcg.