Smashed Zucchini with Pesto & Burrata

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

If you’re searching for a dish that captures the essence of summer in every bite—light, vibrant, and bursting with flavor—look no further than Smashed Zucchini with Pesto & Burrata. This modern, rustic recipe combines tender roasted zucchini, fragrant homemade or store-bought pesto, and creamy, indulgent burrata cheese into a harmonious appetizer, side, or even light main course. Perfect for garden-to-table cooking, this dish celebrates fresh produce and Mediterranean flavors, making it ideal for warm-weather dining, farmers’ market hauls, or elegant dinner parties. Simple to prepare yet sophisticated in presentation, it’s quickly becoming a favorite among home cooks and food enthusiasts alike.

The History Behind Smashed Zucchini and Modern Italian Fusion

While “smashed” vegetables have roots in various culinary traditions—such as British smashed potatoes or Middle Eastern-style roasted eggplant—the concept of smashing zucchini before roasting gained popularity in contemporary American and European kitchens around the early 2010s. Inspired by trendy restaurant menus and food bloggers, chefs began experimenting with textural contrasts, leading to the rise of dishes like smashed Brussels sprouts and, eventually, smashed zucchini.

Zucchini itself has deep ties to Italian cuisine, where it’s known as “zucchino” and commonly used in dishes like zucchine alla scapece (marinated fried zucchini) or parmigiana di zucchine. The addition of pesto—a Genovese specialty made from basil, pine nuts, garlic, Parmesan, and olive oil—further grounds this recipe in Italian tradition. Burrata, a luxurious fresh cheese from Puglia, adds a rich, milky creaminess that elevates simple ingredients into something extraordinary.

Smashed Zucchini with Pesto & Burrata is thus a beautiful fusion of rustic Italian techniques and modern culinary flair—a testament to how traditional ingredients can be reimagined into visually stunning, flavorful creations perfect for today’s palate.

Ingredients Breakdown: Quality Matters

The beauty of this dish lies in its simplicity and reliance on high-quality ingredients. Each component plays a crucial role in building layers of flavor and texture:

Zucchini: Choose medium-sized, firm zucchini with smooth, unblemished skin. Smaller zucchinis tend to be less watery and more flavorful. Their mild, slightly sweet taste becomes richer when roasted.
Olive Oil: Use extra-virgin olive oil for both roasting and drizzling. Its fruity, peppery notes enhance the overall profile and help achieve a golden, crisp exterior during roasting.
Salt & Pepper: Essential seasonings that bring out the natural sweetness of the zucchini and balance the richness of the other components.
Pesto: Whether homemade or store-bought, good pesto should be bright green, aromatic, and well-balanced. Traditional basil pesto works best, but variations with arugula, sun-dried tomatoes, or kale can offer unique twists.
Burrata Cheese: The star of the show. Burrata is a fresh mozzarella pouch filled with stracciatella (shredded curds) and cream. When torn open, it oozes luxuriously, creating a creamy contrast to the crispy zucchini.
Lemon Zest (optional): Adds a bright, citrusy lift that cuts through the richness.
Fresh Herbs (e.g., basil, parsley): For garnish, adding color and freshness.
Toasted Pine Nuts or Almonds (optional): Provide a nutty crunch that complements the pesto and contrasts the soft textures.
Balsamic Glaze (optional): A drizzle adds a sweet-tart complexity that pairs beautifully with the creamy burrata.

Selecting organic, seasonal, and locally sourced ingredients whenever possible will significantly elevate the final dish.

Step-by-Step Recipe: How to Make Smashed Zucchini with Pesto & Burrata

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 4 as an appetizer or side

Ingredients

4 medium zucchinis (about 1.5 lbs / 700g)
3 tablespoons extra-virgin olive oil (plus extra for drizzling)
1 teaspoon kosher salt (or to taste)
½ teaspoon freshly ground black pepper
½ cup prepared basil pesto (homemade or high-quality store-bought)
8 oz (225g) burrata cheese (1 large or 2 small balls)
1 tablespoon lemon zest (from about 1 lemon)
2 tablespoons freshly grated Parmesan cheese (optional)
2 tablespoons toasted pine nuts or sliced almonds
Fresh basil or parsley leaves, for garnish
Balsamic glaze, for drizzling (optional)

Directions

Preheat the oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Prepare the zucchini: Wash the zucchinis and trim off both ends. Cut each zucchini into 2-inch (5 cm) thick rounds. You should get about 3–4 rounds per zucchini, depending on size.
Par-cook the zucchini (optional but recommended): To reduce excess moisture and improve texture, place the zucchini rounds on a microwave-safe plate and microwave for 2–3 minutes, or steam them for 4–5 minutes until slightly softened. Alternatively, you can skip this step and roast them longer, but pre-cooking helps achieve better browning.
Arrange on baking sheet: Place the zucchini rounds on the prepared baking sheet in a single layer, leaving space between them for air circulation.
Season and oil: Drizzle the zucchini generously with olive oil and sprinkle evenly with salt and pepper. Use your hands or a brush to coat each round thoroughly.
Roast until tender: Roast in the preheated oven for 15–20 minutes, or until the zucchini are fork-tender and beginning to brown at the edges.
Smash the zucchini: Remove the baking sheet from the oven. Using the bottom of a sturdy glass, a meat mallet, or a fork, gently press down on each zucchini round to flatten it to about half its original thickness. Be careful not to break them apart—just create a rustic, craggy surface that increases crispiness.
Drizzle and return to oven: Drizzle the smashed zucchini with a little more olive oil (this helps them crisp up), then return the pan to the oven for another 8–10 minutes, or until the edges are golden brown and slightly caramelized.
Remove and cool slightly: Take the zucchini out of the oven and let them cool for 2–3 minutes. Overly hot zucchini can melt the burrata too quickly, so allowing them to cool slightly ensures balanced texture.
Spread with pesto: While the zucchini are still warm, spread about 1 tablespoon of pesto onto each smashed round. The warmth will release the aromas of the pesto without cooking it.
Add burrata: Gently tear open each ball of burrata and place a portion on top of each pesto-topped zucchini. Allow the creamy center to spill over naturally.
Garnish: Sprinkle with lemon zest, grated Parmesan (if using), toasted pine nuts, and fresh herbs. Finish with a final drizzle of high-quality olive oil and, optionally, a zigzag of balsamic glaze for visual appeal and tang.
Serve immediately: This dish is best enjoyed warm but not hot, while the burrata remains luscious and the zucchini retains its crisp-tender texture.

Tips for Perfect Smashed Zucchini Every Time

Don’t skip the smash: The smashing step creates crevices that crisp up in the oven and hold pesto and toppings beautifully.
Avoid overcrowding: Ensure space between zucchini rounds on the baking sheet to promote even roasting and prevent steaming.
Control moisture: If your zucchini are very watery, salting them lightly and letting them sit for 10 minutes before roasting (then patting dry) can help. However, par-cooking (microwaving or steaming) is often more effective.
Use room-temperature burrata: Take the cheese out of the fridge 15–20 minutes before serving to allow it to soften and achieve optimal creaminess.
Make pesto ahead: Homemade pesto can be made a day in advance and stored in the fridge with a thin layer of olive oil on top to prevent oxidation.
Customize roasting times: Thicker zucchini may need a few extra minutes. Watch closely during the final stage to avoid burning.
Toast your nuts: Lightly toasting pine nuts or almonds in a dry skillet enhances their flavor and adds depth to the dish.

Variations and Customizations

This recipe is incredibly versatile and welcomes creative adaptations:

Dairy-Free Version: Substitute burrata with dairy-free mozzarella or cashew-based ricotta, and use a vegan pesto (without cheese).
Herb Variations: Try pesto made with arugula, cilantro, parsley, or even mint for a different flavor profile.
Add Heat: Mix a pinch of red pepper flakes into the pesto or sprinkle over the finished dish for a spicy kick.
Grilled Option: Instead of roasting, grill the zucchini over medium heat, smash them on the grill, and finish with pesto and burrata off-heat.
Add Protein: Top with grilled shrimp, chicken, or flaked salmon to turn it into a heartier main course.
Vegetable Swaps: Use yellow squash, eggplant slices, or even portobello mushroom caps for a similar effect.
Nut-Free Pesto: Replace pine nuts with sunflower seeds or omit nuts entirely for an allergy-friendly version.
Gluten-Free Friendly: This recipe is naturally gluten-free—just ensure your pesto is certified GF if needed.
Caprese Twist:

Layer halved cherry tomatoes and fresh basil leaves around the zucchini for a deconstructed Caprese salad vibe.

Health Considerations and Nutritional Value

Smashed Zucchini with Pesto & Burrata is a nutrient-rich dish that balances healthy fats, fiber, and protein—especially when made with whole, unprocessed ingredients.

Zucchini: Low in calories and carbohydrates, zucchini is rich in vitamin C, manganese, and antioxidants like lutein and zeaxanthin, which support eye health. It also contains soluble fiber, which aids digestion and promotes satiety.

Olive Oil: A cornerstone of the Mediterranean diet, extra-virgin olive oil provides heart-healthy monounsaturated fats and anti-inflammatory compounds like oleocanthal.

Pesto: While calorie-dense due to oil and nuts, pesto delivers essential nutrients including vitamin K, iron, and healthy fats. Moderation is key, especially for those monitoring fat intake.

Burrata: High in saturated fat and calories compared to other cheeses, burrata should be enjoyed in moderation. However, it also provides calcium, protein, and probiotics (if unpasteurized). For a lighter option, consider using fresh mozzarella instead.

Overall Balance: This dish is vegetarian and can be adapted to suit various dietary needs. To reduce calories, use less oil when roasting, opt for reduced-fat burrata (though texture may suffer), or increase the zucchini-to-cheese ratio.

Approximate Nutritional Information (per serving, 1/4 recipe):
Calories: ~320 | Fat: 28g (Saturated: 8g) | Carbohydrates: 9g (Fiber: 3g, Sugar: 6g) | Protein: 10g | Sodium: 580mg

Note: Values vary based on specific ingredients and portion sizes.

Frequently Asked Questions (FAQ)

Can I make this ahead of time?
Yes, you can roast and smash the zucchini up to a day in advance. Store them in the fridge and reheat in the oven at 375°F (190°C) for 8–10 minutes before topping with pesto and burrata. However, for best texture and flavor, assemble just before serving.

What can I use instead of burrata?
Fresh mozzarella (especially the soft, water-packed kind), fior di latte, or even goat cheese are excellent substitutes. For a non-dairy option, try almond- or cashew-based creamy cheeses.

Can I freeze this dish?
Freezing is not recommended. Zucchini becomes watery when thawed, and burrata does not freeze well. Pesto can be frozen separately for up to 3 months.

Is this dish suitable for vegans?
Yes—with substitutions. Use vegan burrata (available in some gourmet stores or online), dairy-free pesto, and nutritional yeast instead of Parmesan.

Why are my zucchini soggy?
Excess moisture is usually the culprit. Try microwaving or steaming them briefly before roasting, ensuring they’re not overcrowded on the pan, and smashing them well to expose more surface area for crisping.

Can I use frozen zucchini?
Not recommended. Frozen zucchini releases too much water and lacks structural integrity, making it difficult to smash and roast properly.

How do I store leftovers?
Store uneaten portions (without burrata) in an airtight container in the fridge for up to 3 days. Reheat before adding fresh burrata and pesto.

Summary

Smashed Zucchini with Pesto & Burrata is a celebration of summer produce, combining crisp-roasted zucchini, aromatic pesto, and luxuriously creamy burrata into a dish that’s as beautiful as it is delicious. Easy to customize and perfect for entertaining or weeknight meals, it brings the flavors of the Mediterranean to your table with minimal effort and maximum impact.