Smashed Zucchini with Pesto & Burrata

Introduction

Smashed Zucchini with Pesto & Burrata is a modern, vibrant dish that brings together the freshness of summer vegetables, the herbal richness of homemade pesto, and the creamy luxury of burrata cheese. It’s a celebration of Mediterranean flavors with a rustic-chic presentation that makes it perfect for everything from weekend brunches to elegant dinner parties. This recipe transforms humble zucchini into a gourmet side or even a light main course, ideal for vegetarians and food lovers alike who appreciate bold taste in simple preparations. With its golden roasted texture, garlicky undertones, and cool, milky bursts from the burrata, every bite delivers a symphony of flavor and contrast.

The History

While smashed potatoes have long been a staple comfort food across American diners and European kitchens, the concept of “smashed” vegetables has evolved as a trendy culinary technique popularized in the 2010s by chefs like David Chang of Momofuku fame. The method involves boiling, flattening, and roasting vegetables to create crispy exteriors and tender interiors. Over time, home cooks and food innovators began applying this technique to other vegetables—zucchini being a natural candidate due to its mild flavor and high water content. Pairing it with pesto connects back to Italian cuisine, particularly Ligurian traditions where basil-based sauces have been used for centuries. Burrata, originating from Puglia in southern Italy, adds a luxurious, contemporary twist. Its rise in global popularity over the past decade has made it a favorite among food enthusiasts seeking indulgent yet fresh ingredients. Smashed Zucchini with Pesto & Burrata thus represents a delicious fusion of traditional Italian elements and modern cooking techniques—a dish rooted in history but shaped by today’s culinary creativity.

Ingredients Breakdown

Zucchini: Also known as courgette, zucchini is low in calories and rich in vitamin C, potassium, and antioxidants. Choose medium-sized, firm zucchinis with smooth skin for best results. Larger ones may have more seeds and a watery texture.
Olive Oil: High-quality extra virgin olive oil enhances flavor and helps achieve a golden, crispy crust when roasting. It also carries heart-healthy monounsaturated fats.
Kosher Salt & Black Pepper: Essential seasonings that enhance the natural taste of the zucchini and balance the richness of the other components.
Garlic Powder (optional): Adds depth without burning during roasting, though fresh minced garlic can be used just before serving for a stronger kick.
Fresh Basil Pesto: Typically made from fresh basil, pine nuts (or walnuts), garlic, Parmesan cheese, and olive oil. Store-bought works, but homemade elevates the dish significantly.
Burrata Cheese: A fresh Italian cheese made from mozzarella and cream. When cut open, it oozes a soft, buttery stracciatella center. It’s richer than mozzarella and melts slightly at room temperature.
Lemon Zest (optional): Brightens up the dish with a citrus note that cuts through the richness of the cheese and oil.
Pine Nuts or Toasted Almonds (optional garnish): Add crunch and nuttiness, complementing both the pesto and zucchini.
Cherry Tomatoes (optional): Roasted or fresh, they add color, acidity, and juiciness to balance the creaminess.
Red Pepper Flakes: For those who enjoy a hint of heat, a sprinkle adds complexity.

Step-by-Step Recipe

Preheat 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 Zucchini: Wash 4 medium zucchinis and trim off both ends. Cut them into 2-inch rounds. Try to keep the slices uniform so they cook evenly.
Parboil: Bring a large pot of salted water to a boil. Add the zucchini slices and cook for 3–4 minutes until slightly tender but still holding their shape. Do not overcook—they should remain firm enough to handle.
Shock in Ice Water (Optional): To preserve color and stop cooking, transfer zucchini to an ice bath immediately after boiling. Drain well and pat dry thoroughly with paper towels. Moisture control is crucial for crisping.
Smash: Place each zucchini round on the prepared baking sheet. Use the bottom of a sturdy glass, flat spatula, or potato masher to gently press down until flattened to about half an inch thick. They should crack slightly around the edges but stay intact.
Season and Oil: Drizzle generously with olive oil, making sure each piece is coated. Sprinkle with kosher salt, freshly ground black pepper, and a pinch of garlic powder if using.
Roast: Bake for 20–25 minutes, flipping halfway through, until deeply golden brown and crispy on the edges. The longer you roast, the crispier they get—adjust based on preference.
Make or Warm Pesto: While zucchini roasts, prepare fresh pesto or warm store-bought pesto slightly to enhance aroma. If making from scratch: blend 2 cups fresh basil leaves, 1/3 cup pine nuts, 2 cloves garlic, 1/2 cup grated Parmesan, juice of 1/2 lemon, and slowly drizzle in 1/2 cup olive oil until smooth.
Assemble: Remove zucchini from oven. Spoon a dollop of warm pesto onto each smashed piece. Tear burrata into chunks and arrange over the top while the zucchini is still hot—the warmth will soften the cheese beautifully.
Garnish: Finish with flaky sea salt, cracked pepper, lemon zest, chopped fresh basil, toasted pine nuts, and a final drizzle of high-quality olive oil. Serve immediately.

Tips

Dry Zucchini Thoroughly: After parboiling, moisture is the enemy of crispiness. Pat each slice very dry before smashing and oiling.
Use Enough Oil: Don’t skimp on olive oil—it’s essential for browning and flavor. Brush or spoon it liberally over the smashed pieces.
Don’t Crowd the Pan: Leave space between zucchini rounds to allow for proper air circulation and even roasting.
Flip Carefully: Use a thin spatula to flip the zucchini halfway through baking to ensure both sides crisp up evenly.
Warm the Pesto: Cold pesto straight from the fridge can dull the dish. Gently warming it releases its full fragrance.
Serve Immediately: Smashed zucchini is crispiest right out of the oven. Delayed serving leads to sogginess, especially once burrata is added.
Bring Burrata to Room Temperature: Take the cheese out of the fridge 15–20 minutes before serving for optimal creaminess and flavor release.
Add Acid: A squeeze of lemon juice or zest brightens the entire dish and balances the fat from the cheese and oil.
Customize the Smash: For visual appeal, smash some completely flat and leave others slightly thicker for variety.

Variations and Customizations

Dairy-Free Version: Replace burrata with dairy-free mozzarella or cashew ricotta. Use nutritional yeast instead of Parmesan in the pesto.
Nut-Free Pesto: Swap pine nuts with sunflower seeds or omit nuts entirely. Some blends use white beans or avocado for creaminess.
Gluten-Free Friendly: This dish is naturally gluten-free—just confirm all pesto ingredients are certified GF if store-bought.
Herb Variations: Try cilantro, parsley, or arugula in place of basil for a different pesto profile. Arugula pesto adds peppery notes that pair wonderfully with zucchini.
Add Vegetables: Toss halved cherry tomatoes or sliced bell peppers onto the tray before roasting alongside the zucchini for added color and sweetness.
Protein Boost: Top with grilled shrimp, chicken strips, or chickpeas to turn this into a hearty entrée.
Vegan Burrata Alternative: Several artisanal brands now offer plant-based burrata made from coconut or almond milk—perfect for vegan diets.
Spicy Kick: Infuse the olive oil with red pepper flakes before drizzling, or finish with a chili oil drizzle.
Citrus Twist: Use orange or lime zest instead of lemon for a tropical flair.
Grilled Option: Instead of roasting, grill the smashed zucchini over medium-high heat for smoky char marks and outdoor flavor.
Mini Appetizer Style: Make smaller rounds and serve on toothpicks as party bites with a dot of pesto and mini burrata ball.

Health Considerations and Nutritional Value

Smashed Zucchini with Pesto & Burrata is a nutrient-dense dish that balances healthy fats, fiber, and protein. Zucchini is extremely low in calories (about 20 kcal per cup) and provides hydration due to its high water content. It’s a good source of vitamin C, manganese, and antioxidants like lutein and zeaxanthin, which support eye health. Olive oil contributes heart-healthy monounsaturated fats and anti-inflammatory compounds such as oleocanthal. However, portion control matters—olive oil is calorie-dense (~120 kcal per tablespoon). Pesto contains nuts and cheese, adding protein and healthy fats but also saturated fat and sodium. One tablespoon typically has 80–100 calories. Burrata, while decadent, offers calcium and protein but is higher in fat and calories (~100 kcal and 8g fat per ounce). To make the dish lighter:

Use reduced-fat burrata or substitute with fresh mozzarella.
Reduce the amount of pesto or dilute it with Greek yogurt (for non-vegan) or hummus (for vegan).
Roast with minimal oil using a spray or silicone brush.
Serve over a bed of greens to increase volume and fiber without excess calories.

This dish fits well within Mediterranean-style eating patterns, associated with improved cardiovascular health, better blood sugar control, and longevity. Those watching sodium intake should opt for low-sodium pesto or make their own with less cheese and salt. Individuals with nut allergies must avoid traditional pesto unless modified. Always check labels on store-bought versions.

Ingredients

4 medium zucchinis, ends trimmed
3–4 tablespoons extra virgin olive oil (plus extra for finishing)
1 teaspoon kosher salt (plus more to taste)
Freshly ground black pepper, to taste
1/2 teaspoon garlic powder (optional)
1 cup fresh basil pesto (homemade or high-quality store-bought)
8 ounces burrata cheese, chilled
1 teaspoon lemon zest (from one lemon)
2 tablespoons toasted pine nuts or slivered almonds (optional)
Handful of fresh basil leaves, for garnish
Flaky sea salt, for finishing
Red pepper flakes, for spice (optional)
1 pint cherry tomatoes, halved (optional, for roasting or garnish)

Directions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Fill a large pot with water and bring to a rolling boil. Add 1 teaspoon of salt. Carefully add zucchini slices and cook for 3–4 minutes until just tender. Drain and immediately transfer to a bowl of ice water to stop cooking (optional). Drain again and pat each slice completely dry with paper towels.
Arrange zucchini rounds on the baking sheet. Use the bottom of a glass or masher to gently press down on each slice until flattened to about 1/2 inch thick.
Drizzle olive oil over the smashed zucchini, ensuring each piece is well-coated. Season with kosher salt, black pepper, and garlic powder.
Roast in the preheated oven for 12 minutes, then carefully flip each piece using a spatula. Return to oven and roast another 10–13 minutes until golden brown and crispy on both sides.
While zucchini roasts, prepare or warm the pesto. If including cherry tomatoes, toss them with olive oil, salt, and pepper, and roast on a separate tray or same pan for 15–20 minutes until blistered.
Remove zucchini from oven. Immediately spoon about 1 tablespoon of pesto onto each piece. Tear burrata into chunks and drape over the warm zucchini.
Garnish with lemon zest, toasted pine nuts, fresh basil, flaky sea salt, and a final drizzle of olive oil. Add red pepper flakes if desired.
Serve immediately while warm and crispy, ideally with crusty bread or as part of a mezze platter.

FAQ

Can I make this ahead of time?
It’s best served fresh, but you can parboil and smash the zucchini ahead of time. Store them on the baking sheet, covered, in the fridge for up to 6 hours. Roast just before serving.

Can I use yellow squash instead?
Absolutely! Yellow squash works identically in texture and flavor. You can mix them for a colorful presentation.

How do I store leftovers?
Leftovers can be refrigerated in an airtight container for up to 2 days, though the texture will soften. Reheat in a hot oven or toaster oven to revive crispness. Do not microwave, as it makes zucchini soggy.

Is this dish vegetarian and vegan-friendly?
Yes, it’s vegetarian. For vegan, replace burrata with plant-based cheese and use vegan pesto (without Parmesan).

Why did my zucchini turn soggy?
Likely causes: insufficient drying after boiling, overcrowding the pan, under-roasting, or adding burrata too early. Always pat dry and roast until deeply golden.

Can I freeze this dish?
Not recommended. Zucchini releases water when frozen and thawed, leading to a mushy texture. Pesto can be frozen separately.

What can I serve with Smashed Zucchini with Pesto & Burrata?
Excellent alongside grilled fish, roasted chicken, quinoa salad, or as part of an antipasto spread. Also pairs beautifully with rosé wine or a crisp Sauvignon Blanc.

Can I use frozen zucchini?
No. Frozen zucchini becomes too watery and breaks apart easily. Always use fresh.

How do I make nut-free pesto?
Substitute pine nuts with sunflower seeds, pumpkin seeds, or omit nuts entirely. Blend with extra Parmesan or white beans for body.

Where can I find burrata?
Most specialty grocery stores, farmers markets, or Italian delis carry fresh burrata. Look for it in the cheese or dairy section, often packed in water.

Summary

Smashed Zucchini with Pesto & Burrata is a stunning, flavorful dish that combines crispy roasted zucchini, aromatic basil pesto, and creamy burrata for a restaurant-worthy meal in minutes. Perfect as a starter, side, or light main, it celebrates fresh ingredients with Mediterranean flair and modern culinary style.