Thomas Keller’s Zucchini with Burrata and Pesto

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Thomas Keller’s Zucchini with Burrata and Pesto

A different way to eat zucchini, but it will make you never want to eat it any other way.

Total time: 25 mins

Serves 4

Ingredients

  • 4 green zucchini
  • Avocado oil to coat the bottom of a pan
  • Salt and freshly cracked black pepper
  • 170g  burrata cheese
  • Fresh basil leaves

Pesto:

  • 1½ cups baby spinach leaves
  • ¾ cup fresh basil leaves
  • ½ cup toasted pine nuts
  • ½ cup grated parmesan cheese
  • ½ cup The Good Grocer Collection extra-virgin olive oil
  • 4 cloves garlic, peeled and quartered
  • 1 tablespoon fresh lemon juice
  • ¾ teaspoon kosher salt
  • ½ teaspoon lemon zest
  • ½ teaspoon freshly ground black pepper

Method

  1. Place spinach, basil, pine nuts, parmesan cheese, 2 tablespoons olive oil, garlic, lemon juice, salt, lemon zest, and pepper into a food processor; blend until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle remaining olive oil into the mixture while processing until smooth.
  2. Halve the zucchini lengthwise and score the flesh in a crosspatch pattern. We’ll do this so the salt can penetrate the inside of the zucchini, and for how it looks.
  3. Liberally season the zucchini with salt and let sit for 10–15 minutes. The salt will draw out moisture and after 15 minutes, pat the zucchini dry.
  4. Preheat the oven to 220°C.
  5. Heat the oil (use just enough to coat the bottom of the pan) in a large 30cm heavy bottom skillet or cast iron pan until it’s shimmering and just beginning to smoke
  6. Add the zucchini flesh side down in the oil, and sear without burning. Adjust the heat if it’s browning too fast, it should take 5-7 minutes
  7. Cook for about 5-7 minutes until you start to get some beautiful golden colour, then immediately transfer the pan in the oven to roast for an additional 5-10 minutes more or until the zucchini are completely soft (make sure to use an oven-safe pan to avoid transferring the zucchini to a separate baking sheet)
  8. Transfer zucchini to a paper towel–lined plate to blot excess oil.
  9. Arrange the zucchini on a serving platter with the burrata on top + pesto + basil leaves.

Recipe by Gaby Cooking