Warm Burrata Skillet with Roasted Zucchini

Description

This Warm Burrata Skillet with Roasted Zucchini is a rustic yet elegant dish that brings together the creamy richness of burrata cheese with the earthy sweetness of roasted zucchini. The zucchini is caramelized to perfection, paired with cherry tomatoes and garlic, then topped with luscious burrata. Finished with fresh herbs and a drizzle of olive oil or balsamic glaze, this dish makes the perfect appetizer, light lunch, or side dish. Served with crusty bread, it’s guaranteed to impress at the dinner table.

📝 Ingredients for Warm Burrata Skillet with Roasted Zucchini

• 2 medium zucchinis, cut into half-moons

• 1 cup cherry tomatoes, halved

• 3 cloves garlic, thinly sliced

• 3 tbsp extra-virgin olive oil

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp red pepper flakes (optional, for heat)

• 1 burrata ball (about 4 oz)

• 2 tbsp fresh basil, chopped (or parsley)

• 1 tbsp balsamic glaze (optional)

• Crusty bread, for serving

 Instructions

1. Preheat oven to 400°F (200°C).

2. On a baking sheet, toss zucchini, cherry tomatoes, and garlic with olive oil, salt, pepper, and red pepper flakes.

3. Spread evenly and roast for 18–20 minutes until zucchini is golden and tomatoes are soft.

4. Transfer roasted vegetables to a cast-iron skillet or shallow serving dish.

5. Place the burrata ball in the center while veggies are still hot. Let it sit for 3–5 minutes until slightly warmed.

6. Drizzle with olive oil or balsamic glaze, sprinkle with fresh basil, and serve immediately with crusty bread.

🍴 Servings

• Serves 2–3 people as an appetizer

• Serves 1–2 as a light main dish

📌 Notes

• If burrata is unavailable, substitute with fresh mozzarella or whipped ricotta.

• You can roast additional veggies (like bell peppers, eggplant, or mushrooms) for extra flavor.

• Best served hot, straight from the skillet.

💡 Tips

• For added depth, sprinkle roasted zucchini with grated Parmesan before adding burrata.

• Toast your bread with garlic butter for the ultimate dipping experience.

• If making ahead, roast veggies in advance but add burrata only when ready to serve.

🔍 Nutritional Information (per serving, approx.)

• Calories: 280 kcal

• Protein: 10 g

• Fat: 20 g

• Carbohydrates: 14 g

• Fiber: 3 g

• Sugars: 6 g

• Calcium: 15% DV

🌱 Health Benefits

• Burrata: Rich in protein and calcium for bone health.

• Zucchini: Low in calories, high in antioxidants, and supports digestion.

• Tomatoes: Packed with lycopene, beneficial for heart and skin health.

• Olive oil: Provides healthy monounsaturated fats for heart health.

❓ Q&A

Q: Can I make this vegan?
A: Yes! Substitute burrata with vegan cashew cheese or almond ricotta.

Q: How can I store leftovers?
A: Store roasted veggies separately in the fridge (up to 3 days). Add fresh burrata only when reheating.

Q: What wine pairs best with this dish?
A: A crisp Sauvignon Blanc or Pinot Grigio balances the creaminess of burrata and the sweetness of zucchini.

Q: Can I use frozen zucchini?
A: Fresh zucchini is best, but you can use frozen if roasted straight from frozen to avoid sogginess.