Burrata with Zucchini and Pesto
This makes a stunning side dish or light spring/summer main course. The zucchini are soft inside and crispy on the outside as we can turn our oven into an air-fryer. All topped with a creamy burrata finished with flavorful pesto. The crushed red pepper and salt rouse the taste buds, as this dish is a fresh work of art!
Ingredients
- 3 large zucchini green and or yellow cut into 1/2-inch rounds
- 2-3 sliced organic Roma tomatoes
- 3 tablespoon extra-virgin olive oil
- 1⁄2 teaspoon crushed red pepper
- 1⁄4 teaspoon salt
- 8 oz. burrata ball or balls fresh mozzarella works too
- 5 tablespoons pesto
- .5 oz. fresh basil leaves
Instructions
- Preheat to 425°F.
- Oil a baking sheet lightly and place zucchini on there next to each other, single layer.
- Brush with remaining olive oil and sprinkle red peppers and salt on top.
- Roast for about 10 minutes,
- Then turn on broiler and broil for 5 minutes, being careful not to burn.
- Remove from oven and arrange with burrata, tomatoes and fresh basil.
- Drizzle pesto and serve!