Description
Delicate zucchini ribbons rolled around creamy burrata, baked with a sweet and tangy tomato glaze.
Ingredients
- 2 large zucchini
- 8 oz burrata cheese
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh basil, chopped
- 2 tbsp balsamic vinegar
- 1 tbsp honey
Instructions
- Preheat oven to 375°F (190°C). Slice zucchini lengthwise into 1/4-inch thick ribbons using a mandoline or vegetable peeler. Blanch in boiling water for 1 minute, then transfer to an ice bath to cool. Pat dry.
- In a small bowl, mix cherry tomatoes, olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 10 minutes until softened. Mash with a fork to make a chunky glaze. Stir in balsamic vinegar and honey.
- Place a spoonful of burrata at one end of each zucchini ribbon and roll up. Secure with a toothpick if needed. Arrange rolls in a baking dish. Spoon tomato glaze over the rolls. Bake for 10-12 minutes until heated through. Garnish with fresh basil before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American