Description
Tender zucchini slices are rolled around a creamy burrata and herb filling, then baked with a sweet and tangy tomato glaze. A delightful appetizer or light main course.
Ingredients
- 4 medium zucchini, sliced lengthwise into 1/4-inch thick strips
- 1 tablespoon olive oil, plus more for brushing
- Salt and freshly ground black pepper
- 8 ounces burrata cheese, drained and torn into pieces
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/2 cup tomato glaze (store-bought or homemade: 1/4 cup tomato paste, 2 tablespoons honey, 1 tablespoon balsamic vinegar, 1/4 teaspoon red pepper flakes, 2 tablespoons water)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly brush a baking dish with olive oil.
- Lay the zucchini strips on a paper towel-lined surface. Lightly salt both sides and let rest for 10 minutes to draw out excess moisture. Pat dry.
- Brush both sides of each zucchini strip with olive oil and season with a pinch of salt and pepper.
- In a small bowl, combine the torn burrata, chopped basil, parsley, minced garlic, and grated Parmesan. Gently mix until just combined.
- Place a generous spoonful (about 1 heaping tablespoon) of the burrata mixture at one end of a zucchini strip. Roll up tightly and place seam-side down in the prepared baking dish. Repeat with remaining strips and filling.
- In a separate small bowl, whisk together the tomato glaze ingredients (tomato paste, honey, balsamic vinegar, red pepper flakes, and water) if making homemade. Spoon the glaze evenly over the zucchini rolls.
- Bake for 20–25 minutes, until the zucchini is tender and the glaze is bubbly and slightly caramelized.
- Remove from oven and let rest for 5 minutes. Garnish with fresh basil leaves before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Appetizer
- Cuisine: Italian-American