Smashed Zucchini with Pesto & Burrata

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

There’s something undeniably satisfying about a dish that marries simplicity with bold flavor—and Smashed Zucchini with Pesto & Burrata is exactly that. This modern interpretation of rustic Italian cooking brings together tender zucchini, herbaceous homemade pesto, and creamy burrata cheese in a harmony of textures and tastes. Perfect as an appetizer, side dish, or even a light main course, this recipe captures the essence of Mediterranean summers on a single plate. With its vibrant colors, fresh ingredients, and minimal prep time, it’s no wonder this dish has gained popularity among home cooks and food enthusiasts alike.

The History of Smashed Zucchini and Its Culinary Evolution

The concept of “smashing” vegetables before roasting them originated from Middle Eastern and Mediterranean cuisines, where techniques like smashing whole potatoes or eggplants are used to increase surface area for crispier textures and enhanced flavor absorption. While smashed potatoes have long been a staple in many cultures, the technique was adapted more recently by contemporary chefs to include other vegetables—zucchini being one of the most popular choices due to its mild flavor and tender flesh.

Zucchini itself hails from Italy, where it’s known as “zucchina,” and has been a cornerstone of Italian summer cooking since the 19th century. Traditionally grilled, sautéed, or baked into casseroles, zucchini found new life in the early 2000s when culinary innovators began experimenting with roasting methods that maximized caramelization. Pairing it with pesto—a sauce originating in Genoa, Italy, made from basil, pine nuts, garlic, Parmesan, and olive oil—was a natural progression. The final touch of burrata, a luxurious fresh mozzarella from Puglia filled with stracciatella and cream, elevates the dish into gourmet territory. Together, these elements represent a fusion of traditional Italian flavors with modern plating sensibilities.

Ingredients Breakdown: Quality Matters

The beauty of this dish lies not only in its presentation but also in the quality and synergy of its ingredients. Each component plays a crucial role in delivering balance, texture, and depth.

Zucchini: Choose firm, medium-sized zucchinis (about 6–8 inches long). Larger ones can be watery and seedy, while smaller ones roast evenly and maintain structure after smashing.
Olive Oil: Use high-quality extra virgin olive oil for both roasting and drizzling. It enhances the richness and carries the herbal notes of the pesto.
Kosher Salt & Black Pepper: Essential for seasoning. Kosher salt adheres better to vegetables and provides a clean salinity.
Pesto: You can use store-bought, but homemade pesto makes a dramatic difference. Fresh basil, toasted pine nuts, garlic, Parmigiano-Reggiano, and lemon juice create a bright, aromatic sauce.
Burrata Cheese: The star of the show. Look for fresh, high-moisture burrata packed in water. When torn open, it should ooze creamy stracciatella, adding decadence to every bite.
Cherry Tomatoes (optional): Roasted alongside the zucchini, they add sweetness and color contrast.
Lemon Zest & Juice: Brightens the entire dish and cuts through the fat of the burrata.
Fresh Herbs (Basil, Parsley, Chives): For garnish. They contribute freshness and visual appeal.
Pine Nuts or Walnuts (optional topping): Adds crunch and nuttiness, especially if lightly toasted.

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

Preheat the Oven: Set 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 the Zucchini: Wash 4 medium zucchinis and trim off both ends. Cut each zucchini into 2-inch thick rounds. Arrange them in a single layer on the baking sheet, leaving space between each piece for even roasting.
First Roast: Drizzle the zucchini generously with olive oil and season with kosher salt and freshly ground black pepper. Roast in the preheated oven for 15 minutes, or until the zucchini are tender enough to be easily pierced with a fork but still hold their shape.
Smash the Zucchini: Remove the baking sheet from the oven. Using the bottom of a sturdy glass, mug, or a potato masher, gently press down on each zucchini round until it flattens to about half an inch thick. Be careful not to smash too hard—maintain some integrity so it doesn’t fall apart.
Second Roast: Drizzle with a bit more olive oil and return to the oven for another 10–12 minutes. This step creates golden-brown, slightly crispy edges while keeping the center soft and buttery.
Optional Cherry Tomatoes: If using, halve 1 cup of cherry tomatoes and toss with olive oil, salt, and pepper. Add them to the pan during the last 10 minutes of roasting.
Make or Prepare Pesto: While the zucchini roasts, prepare your pesto. In a food processor, blend 2 cups fresh basil leaves, 1/3 cup pine nuts (toasted), 2 cloves garlic, 1/2 cup grated Parmigiano-Reggiano, the juice of half a lemon, and slowly stream in 1/3 cup extra virgin olive oil until smooth. Adjust seasoning with salt and pepper.
Assemble the Dish: Transfer the smashed zucchini to a serving platter. Spoon or drizzle pesto over each piece. Tear burrata balls into chunks and place them strategically across the zucchini. Scatter roasted cherry tomatoes around if using.
Garnish: Finish with a generous crack of black pepper, a pinch of flaky sea salt, lemon zest, microgreens, or fresh basil leaves. Drizzle with additional pesto and a ribbon of high-quality olive oil for shine and flavor.
Serve Immediately: This dish is best enjoyed warm or at room temperature, allowing the burrata to soften and meld with the pesto and zucchini.

Tips for Perfect Smashed Zucchini Every Time

Don’t Skip the Smash: The smashing step is essential—it increases the surface area, allowing for more caramelization and better pesto adhesion.
Use Enough Oil: Olive oil helps conduct heat and promotes browning. Don’t skimp, especially during the second roast.
Uniform Slicing: Cut zucchini to the same thickness for even cooking. A sharp chef’s knife ensures clean cuts without crushing the flesh prematurely.
Don’t Overcrowd the Pan: Leave at least 1 inch of space between pieces to allow steam to escape and ensure crisping.
Homemade Pesto is Worth It: Store-bought pesto often contains preservatives and lacks brightness. Freshly made pesto transforms the dish.
To Toast or Not to Toast Nuts: Lightly toasting pine nuts (or walnuts) deepens their flavor. Do this in a dry skillet over medium heat for 2–3 minutes until fragrant.
Room Temperature Burrata: Take the burrata out of the fridge 15–20 minutes before serving. Cold cheese won’t spread as beautifully.
Adjust Acidity: A splash of lemon juice just before serving lifts all the flavors and balances the richness.
Roasting Alternatives: For a smoky twist, grill the zucchini instead of roasting. Use a grill basket to prevent them from falling through the grates.

Variations and Customizations

This recipe is incredibly versatile and welcomes creative adaptations based on dietary needs, seasonal availability, or personal taste preferences.

Dairy-Free Version: Replace burrata with dairy-free mozzarella or cashew-based ricotta. Use nutritional yeast in the pesto instead of Parmesan.
Nut-Free Pesto: Substitute pine nuts with sunflower seeds or omit nuts entirely. Add avocado for creaminess.
Herb Variations: Try pesto made with arugula, parsley, cilantro, or a mix. Each imparts a unique peppery or citrusy note.
Add Protein: Top with grilled shrimp, chicken, or white beans for a heartier meal.
Vegan Option: Combine dairy-free pesto with almond-based “burrata” or simply omit the cheese and add avocado slices for creaminess.
Spicy Kick: Infuse the olive oil with red pepper flakes or add a dash of harissa to the pesto.
Gluten-Free Friendly: This dish is naturally gluten-free, making it ideal for those with celiac disease or gluten sensitivity.
Seasonal Twists: In autumn, swap zucchini for delicata squash. In winter, try smashed sweet potatoes with sage pesto.
Caprese Style: Add fresh mozzarella and sliced heirloom tomatoes for a deconstructed Caprese salad vibe.
Mediterranean Twist: Incorporate kalamata olives, capers, and artichoke hearts for a briny, savory profile.

Health Considerations and Nutritional Value

While indulgent in flavor, Smashed Zucchini with Pesto & Burrata can be part of a balanced diet when enjoyed in moderation. Here’s a breakdown of its health aspects:

Zucchini: Low in calories (about 20 per cup), high in water content, and rich in vitamin C, manganese, and antioxidants like lutein and zeaxanthin, which support eye health.
Olive Oil: A primary source of heart-healthy monounsaturated fats. Linked to reduced inflammation and improved cardiovascular health.
Pesto: While calorie-dense due to oil and nuts, it contains beneficial compounds like polyphenols from basil and healthy fats. Portion control is key.
Burrata: High in saturated fat and calories, but also a good source of protein and calcium. Enjoy in moderation, especially for those monitoring cholesterol.
Pine Nuts: Provide protein, magnesium, zinc, and iron. However, they’re energy-dense—use sparingly if calorie-conscious.
Low-Carb & Keto-Friendly: This dish fits well within low-carbohydrate and ketogenic diets, particularly when paired with other non-starchy vegetables.
Vegetarian & Plant-Forward: Naturally vegetarian, and easily adaptable to vegan diets. Encourages vegetable consumption, supporting gut health and overall wellness.
Sodium Note: Be mindful of salt levels, especially if using store-bought pesto or pre-salted cheeses. Opt for low-sodium versions when possible.

A typical serving (2 smashed zucchini rounds with pesto and 1/4 burrata) contains approximately: 280–350 calories, 25g fat (mostly unsaturated), 8g carbohydrates, 3g fiber, 7g protein. Exact values vary based on ingredient brands and portion sizes.

Ingredients

4 medium zucchinis, ends trimmed
1/4 cup extra virgin olive oil (plus extra for drizzling)
1 tsp kosher salt (or to taste)
Freshly ground black pepper
1 cup fresh basil leaves, packed
1/3 cup pine nuts, lightly toasted
2 garlic cloves
1/2 cup grated Parmigiano-Reggiano
1 tbsp fresh lemon juice
1/4 tsp lemon zest
4 oz burrata cheese (2 small balls or 1 large)
1 cup cherry tomatoes, halved (optional)
2 tbsp chopped fresh basil or parsley, for garnish
Flaky sea salt, for finishing

Directions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut zucchinis into 2-inch thick rounds and arrange on the baking sheet in a single layer. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat.
Roast for 15 minutes, then remove from oven. Using a glass or masher, gently smash each zucchini round until flattened to about 1/2 inch thick.
Drizzle with remaining olive oil, flip if desired, and return to oven for 10–12 minutes until golden and crispy at the edges.
Meanwhile, make pesto: In a food processor, combine basil, pine nuts, garlic, Parmesan, lemon juice, and zest. Pulse, then slowly add 1/3 cup olive oil until smooth. Season with salt and pepper.
If using cherry tomatoes, toss with oil, salt, and pepper, and roast alongside zucchini during the last 10 minutes.
Transfer smashed zucchini to a serving platter. Spoon pesto over each piece. Tear burrata and distribute across the top.
Garnish with roasted tomatoes (if using), fresh herbs, lemon zest, flaky salt, and a final drizzle of olive oil and pesto.
Serve immediately, either warm or at room temperature.

FAQ

Can I make this ahead of time?
Yes, you can roast and smash the zucchini up to a day in advance. Store covered in the fridge and reheat in the oven at 350°F for 10 minutes before adding pesto and burrata.

What can I use instead of burrata?
Fresh mozzarella, feta, or goat cheese are excellent substitutes. For a richer option, try stracciatella or mascarpone.

Is this dish suitable for vegans?
Yes! Use a plant-based cheese alternative and a dairy-free pesto (swap Parmesan for nutritional yeast).

Can I freeze this dish?
Not recommended. Zucchini becomes watery when frozen and thawed, and burrata does not freeze well.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently or enjoy cold. Note that the texture will be softer.

Can I use yellow squash instead?
Absolutely! Yellow squash works the same way and adds a beautiful color contrast.

Why did my zucchini turn mushy?
Overcooking or smashing too aggressively can cause mushiness. Ensure proper roasting times and gentle pressure when smashing.

Can I use jarred pesto?
Yes, but enhance it with a squeeze of lemon juice, fresh basil, and a drizzle of olive oil to refresh its flavor.

Summary

Smashed Zucchini with Pesto & Burrata is a celebration of fresh, seasonal ingredients brought together through simple yet elegant techniques. Creamy burrata melts into herb-rich pesto atop crispy roasted zucchini for a dish that’s as visually stunning as it is delicious.

Perfect for brunch gatherings, summer dinners, or impressing guests, this recipe proves that gourmet flavors don’t require complicated steps—just quality ingredients and a little culinary love.