Zucchini with Pesto & Burrata

 

Ingredients

• 1 pound zucchini (2 medium), cut into 3/4-inch-thick rounds

• 1 tablespoon extra-virgin olive oil

• 1 teaspoon garlic powder

• 1/2 teaspoon ground pepper

• 1/4 teaspoon crushed red pepper, plus more for garnish

• 1/4 teaspoon salt

• 1 (4-ounce) ball burrata cheese

• 2 tablespoons basil pesto

• Fresh basil, for garnish

• Directions

  1. Position rack 6 inches from heat source; preheat broiler to high. Arrange zucchini rounds on a paper-towel-lined plate; pat dry and let stand on the paper towels.

  2. Combine oil, garlic powder, pepper, crushed red pepper and salt in a large bowl. Add the zucchini; toss to coat. Arrange the rounds in a single layer on a large rimmed baking sheet.

  3. Broil until starting to brown, 5 to 6 minutes; flip and broil until tender and browned, about 3 minutes more.

  4. Tear burrata into pieces. Arrange the zucchini on a platter; top each round with a piece of burrata and a dollop of pesto. Garnish with basil and crushed red pepper, if desired.