Smashed Zucchini with Pesto & Burrata

Introduction

Smashed Zucchini with Pesto & Burrata is a modern, vibrant dish that marries rustic Italian flavors with contemporary culinary flair. This recipe transforms humble zucchini into a show-stopping side or light main course, elevated by the creamy richness of burrata and the aromatic punch of fresh basil pesto. Whether you’re hosting a dinner party, enjoying a lazy Sunday brunch, or simply looking to add more plant-based meals to your rotation, this dish delivers on taste, texture, and visual appeal. Roasted until golden and tender, then crowned with luxurious cheese and herbaceous sauce, it’s comfort food with a gourmet twist—perfect for warm-weather dining or anytime you crave something fresh, satisfying, and effortlessly elegant.

The History

While there’s no single origin story for Smashed Zucchini with Pesto & Burrata, its roots lie in the fusion of Italian culinary traditions and modern American food trends. The concept of “smashed” vegetables gained popularity in the early 2010s, particularly with dishes like smashed potatoes, where boiling and flattening produce creates more surface area for caramelization during roasting. Zucchini, a staple of Mediterranean cuisine since its domestication in Italy during the late 18th century, naturally lends itself to this technique due to its high water content and mild flavor.

Pesto, originating from Genoa in northern Italy, has been a cornerstone of Ligurian cooking for centuries. Traditionally made with fresh basil, pine nuts, garlic, Parmesan, olive oil, and sometimes pecorino, pesto adds a vibrant green hue and bold herbal notes to countless dishes. Meanwhile, burrata—a soft, fresh cheese invented in the 1920s in the Puglia region—has surged in global popularity over the past two decades. Its delicate outer shell encases a luscious blend of mozzarella and cream, offering an indulgent, melt-in-your-mouth experience.

This recipe reflects a broader movement in modern gastronomy: reimagining traditional ingredients through innovative techniques. Chefs and home cooks alike have embraced the idea of combining seasonal vegetables with artisanal cheeses and house-made sauces, resulting in dishes that are both approachable and sophisticated. Smashed Zucchini with Pesto & Burrata exemplifies this trend—honoring heritage while celebrating creativity in the kitchen.

Ingredients Breakdown

Each ingredient in this recipe plays a vital role in creating a balanced, flavorful dish. Let’s explore them in detail:

Zucchini: Also known as courgette in some regions, zucchini is a summer squash prized for its tender skin, mild flavor, and versatility. High in water content, it becomes silky when roasted and readily absorbs surrounding flavors. For best results, choose medium-sized zucchinis (about 6–8 inches long) that are firm and bright green without blemishes.
Olive Oil: A high-quality extra-virgin olive oil is essential here—not only for roasting but also as a base for flavor. It helps crisp the edges of the zucchini during roasting and carries the essence of garlic and herbs throughout the dish.
Garlic: Fresh garlic cloves are pressed or minced and tossed with the zucchini before roasting. As they roast, their sharpness mellows into a sweet, nutty depth that infuses the entire dish.
Salt and Black Pepper: These foundational seasonings enhance all other flavors. Use flaky sea salt for finishing to add texture and complexity.
Burrata Cheese: This Italian fresh cheese is made from mozzarella with a soft center of stracciatella (shreds of mozzarella soaked in cream). When cut open, it oozes luxuriously, adding creaminess and mild tang. It’s typically served at room temperature to maximize its texture and flavor release.
Homemade or Store-Bought Pesto: Basil pesto brings brightness and herbal intensity. Traditional pesto includes fresh basil, pine nuts, garlic, Parmigiano-Reggiano, extra-virgin olive oil, and sometimes lemon juice. You can use classic green pesto or experiment with variations like arugula, kale, or sun-dried tomato pesto.
Cherry Tomatoes (optional): Halved and roasted alongside the zucchini, these add pops of sweetness and color. They burst during roasting, contributing natural acidity and juiciness.
Lemon Zest (optional): A small amount adds a refreshing citrus lift that cuts through the richness of the burrata and oil.
Fresh Basil Leaves: Used as garnish, they reinforce the herbal profile and provide a pop of green freshness.
Balsamic Glaze (optional): Drizzled lightly over the finished dish, it introduces a subtle sweet-tart contrast that complements the savory elements.

Step-by-Step Recipe

Preheat 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 Zucchini: Wash 4 medium zucchinis thoroughly under cold water. Trim off both ends and slice each zucchini into 2-inch thick rounds. Arrange them in a single layer on the prepared baking sheet, ensuring space between each piece for even roasting.
Coat with Oil and Seasonings: In a small bowl, whisk together ¼ cup of extra-virgin olive oil, 3 minced garlic cloves, ½ teaspoon kosher salt, and freshly ground black pepper to taste. Brush or drizzle this mixture evenly over the zucchini rounds, making sure each one is well-coated.
Roast Until Tender: Place the baking sheet in the preheated oven and roast for 15 minutes. After 15 minutes, remove the tray and gently press down on each zucchini round using the bottom of a glass or a fork to “smash” them slightly—this increases surface area for browning and enhances texture.
Continue Roasting: Return the pan to the oven and roast for another 10–15 minutes, or until the edges are golden brown and crispy, and the centers are tender when pierced with a fork.
Add Cherry Tomatoes (Optional): If using cherry tomatoes, halve 1 cup and scatter them around the zucchini during the last 10 minutes of roasting so they soften and caramelize slightly.
Prepare Pesto: While the zucchini roasts, prepare about ½ cup of fresh basil pesto. If making homemade, blend 2 cups packed fresh basil leaves, ¼ cup toasted pine nuts, 2 garlic cloves, ½ cup grated Parmesan, juice of half a lemon, and slowly stream in ⅓ cup olive oil until smooth. Adjust seasoning with salt and pepper.
Assemble the Dish: Once the zucchini is done, transfer the rounds to a serving platter or individual plates. Spoon a generous dollop of pesto onto each smashed zucchini round. Tear 8 oz of burrata into pieces and place one portion atop each zucchini. Drizzle with additional olive oil and a squeeze of lemon juice if desired.
Garnish and Serve: Sprinkle with flaky sea salt, freshly cracked black pepper, lemon zest, and fresh basil leaves. Optionally, add a swirl of balsamic glaze for a touch of sweetness and acidity. Serve immediately while warm.

Tips

Don’t Overcrowd the Pan: Give zucchini enough room on the baking sheet. Crowding leads to steaming instead of roasting, which prevents proper browning and crisping.
Use Room-Temperature Burrata: Take the burrata out of the refrigerator 20–30 minutes before serving. Cold cheese won’t spread or melt as beautifully when placed on warm zucchini.
Toast Your Nuts: If making pesto from scratch, lightly toast the pine nuts in a dry skillet over low heat until fragrant and golden. This deepens their flavor significantly.
Smash Gently: Press the zucchini just enough to flatten them slightly—about halfway—to expose more surface without breaking them apart entirely.
Balance Flavors: Taste your pesto before assembling. Add a pinch of sugar or a splash of lemon juice if it tastes too sharp or oily.
Make Ahead Components: Roast the zucchini and make the pesto up to a day in advance. Reheat the zucchini briefly in the oven before topping with burrata and pesto.
Watch the Salt: Both pesto and burrata contain salt, so be cautious when seasoning the zucchini. Underseason slightly and adjust at the end.
Try Different Herbs: Swap basil in the pesto with mint, parsley, or cilantro for unique flavor profiles.

Variations and Customizations

This recipe is highly adaptable depending on dietary preferences, seasonal availability, or creative inspiration:

Vegan Version: Replace burrata with a plant-based alternative such as cashew mozzarella or almond ricotta. Use nutritional yeast in place of Parmesan in the pesto.
Gluten-Free: Naturally gluten-free, this dish requires no modifications for those avoiding gluten.
Different Squashes: Try yellow squash, pattypan squash, or even small eggplants using the same smashing technique.
Herb Swaps: Make cilantro-lime pesto with pepitas for a Mexican-inspired twist, or use dill and walnuts for a Mediterranean variation.
Add Protein: Top with grilled shrimp, chicken, or white beans for a heartier meal.
Nut-Free Pesto: Substitute pine nuts with sunflower seeds or omit nuts altogether for a safer option for allergies.
Spicy Kick: Stir red pepper flakes into the pesto or sprinkle over the finished dish for heat.
Citrus Infusion: Add orange or blood orange segments along with the tomatoes for a sweet-tart contrast.
Grilled Option: Instead of roasting, grill the zucchini rounds on a preheated barbecue. Smashing after grilling gives a smoky, charred effect.
Pesto Varieties: Experiment with kale and walnut pesto, roasted red pepper pesto, or even avocado-basil pesto for creamier textures.

Health Considerations and Nutritional Value

Smashed Zucchini with Pesto & Burrata is not only delicious but also offers several health benefits when enjoyed as part of a balanced diet:

Zucchini: Low in calories and carbohydrates, zucchini is rich in vitamin C, vitamin A (from beta-carotene), potassium, and antioxidants like lutein and zeaxanthin, which support eye health. Its high water content promotes hydration and digestion.
Olive Oil: A cornerstone of the Mediterranean diet, extra-virgin olive oil contains monounsaturated fats and polyphenols that support heart health, reduce inflammation, and may lower the risk of chronic diseases.
Pesto: While calorie-dense due to olive oil and nuts, pesto provides healthy fats, protein, and essential nutrients like vitamin K, magnesium, and iron. Using moderate portions keeps it nutritious rather than excessive.
Burrata: Higher in fat and calories compared to regular mozzarella, burrata should be consumed in moderation. However, it does offer calcium, protein, and probiotics (if unpasteurized). Opt for smaller servings if monitoring saturated fat intake.
Garlic: Known for its immune-boosting properties, garlic contains allicin, which has antimicrobial and anti-inflammatory effects.
Overall Balance: This dish is primarily plant-based with added dairy. To increase fiber and balance macronutrients, serve alongside whole grains like farro, quinoa, or crusty whole-grain bread.
Dietary Notes: Suitable for vegetarian diets. Can be adapted for vegan, dairy-free, nut-free, or low-carb lifestyles with simple swaps. Monitor sodium levels if concerned about blood pressure—especially when using store-bought pesto, which can be high in salt.

Ingredients

4 medium zucchinis, ends trimmed and sliced into 2-inch rounds
¼ cup extra-virgin olive oil (plus extra for drizzling)
3 garlic cloves, minced
½ teaspoon kosher salt (or to taste)
Freshly ground black pepper, to taste
1 cup cherry tomatoes, halved (optional)
½ cup fresh basil pesto (homemade or high-quality store-bought)
8 oz burrata cheese, chilled
Flaky sea salt, for finishing
1 tablespoon lemon juice (optional)
1 teaspoon lemon zest (optional)
Fresh basil leaves, for garnish
Balsamic glaze, for drizzling (optional)

Directions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Arrange zucchini rounds in a single layer on the baking sheet. In a small bowl, mix olive oil, minced garlic, salt, and black pepper. Brush or drizzle over zucchini to coat evenly.
Roast for 15 minutes. Remove from oven and gently press down on each zucchini round to smash them slightly.
If using cherry tomatoes, scatter them around the zucchini now. Return to oven and roast for another 10–15 minutes, until edges are golden and centers are tender.
While zucchini roasts, prepare pesto if not already ready. Set aside.
Transfer roasted zucchini to a serving platter. Spoon pesto onto each round. Tear burrata into pieces and place one portion on top of each zucchini.
Drizzle with additional olive oil and lemon juice. Sprinkle with flaky salt, black pepper, lemon zest, and fresh basil.
Optional: Add a swirl of balsamic glaze for enhanced flavor complexity.
Serve immediately while warm.

FAQ

Can I make this ahead of time?
Yes, you can roast the zucchini and prepare the pesto up to one day in advance. Store separately in airtight containers in the refrigerator. Reheat the zucchini in a 375°F oven for 10 minutes before assembling with burrata and pesto.

What can I substitute for burrata?
Fresh mozzarella, fior di latte, or stracciatella work well. For a richer option, try goat cheese or whipped ricotta. Vegan options include cashew-based cheeses or seasoned tofu ricotta.

Is this dish suitable for weight loss?
It can be, with mindful portion control. Focus on smaller amounts of pesto and burrata, and emphasize the zucchini as the main component. Pair with a lean protein and leafy greens for a complete balanced meal.

Can I freeze this dish?
Not recommended. Zucchini becomes watery upon thawing, and burrata and pesto do not freeze well. Best enjoyed fresh.

Why are my zucchinis soggy?
This usually happens if the zucchini are overcrowded on the pan or not roasted long enough. Ensure space between pieces and allow sufficient roasting time for moisture to evaporate and browning to occur.

Can I use frozen pesto?
Yes, thaw it in the refrigerator overnight and bring to room temperature before using. Stir well to recombine any separated oils.

How do I store leftovers?
Store uneaten portions (without burrata) in an airtight container in the fridge for up to 2 days. Reheat zucchini and pesto, then add fresh burrata before serving.

Are there carb concerns?
Zucchini is very low in carbohydrates (about 3–4g per cup), making this dish keto-friendly when consumed in moderation. Just be mindful of pesto ingredients, as some store-bought versions may contain added sugars.

Summary

Smashed Zucchini with Pesto & Burrata is a harmonious blend of tender-roasted squash, creamy Italian cheese, and vibrant herb sauce—offering elegance and simplicity in every bite. Perfect as a starter, side, or light entrée, this dish celebrates fresh ingredients and bold flavors with minimal effort and maximum impact.