Smashed Zucchini with Pesto & Burrata: The 15-Minute Veggie Glow-Up You’ll Crave Nightly

Imagine zucchini so crispy it audibly crunches, drenched in basil pesto, and crowned with a puddle of creamy burrata. That’s not dinner—that’s a mic drop. This dish turns humble squash into a main-character moment with almost zero effort and maximum flex.

You get texture, creaminess, and a flavor punch so big you’ll think it was catered. Bonus: it’s fast, forgiving, and repeat-worthy enough to become your weeknight love story.

What Makes This Special

This recipe hits the sweet spot between rustic and restaurant-worthy. You smash thick rounds of zucchini, pan-sear them until the edges crisp, then bathe them in garlicky pesto and a lavish scoop of burrata.

The contrast is everything: hot and crunchy meets cool and creamy.

It’s also wildly adaptable. Use homemade pesto if you’re feeling bold, store-bought if you’re human. Add chili flakes or lemon zest for lift.

Serve as a shareable appetizer, a light lunch, or a side dish that outshines the main. FYI, it scales beautifully for a crowd.

Ingredients

• 4 medium zucchini (firm, not oversized)
• 2 tablespoons olive oil (plus more for finishing)
• 1/2 teaspoon kosher salt (more to taste)
• Freshly ground black pepper
• 1/2 teaspoon crushed red pepper flakes (optional, but recommended)
• 1 ball burrata (8 oz), drained
• 1/2 cup pesto (homemade or good-quality store-bought)
• Zest of 1 lemon and 1–2 teaspoons lemon juice
• 2 tablespoons toasted pine nuts (or chopped almonds/walnuts)
• Fresh basil (a small handful, torn)
• Flaky sea salt (for finishing)

Let’s Get Cooking – Instructions

1. Prep the zucchini. Wash and trim the ends. Slice into 1–1.25-inch thick rounds.

   We want sturdy discs that can handle the smash.

2. Par-cook for control. Microwave the rounds in a single layer (on a plate, covered) for 2–3 minutes, or steam briefly until just tender on the outside. They should still feel firm in the center. This reduces water and boosts browning.
3. Smash time. Place warm rounds on a board.

   Use the bottom of a glass or a small pan to gently press each round until it cracks and spreads to about 1/2-inch thick. You want jagged edges for maximum crisping.

4. Season the surfaces. Pat dry if damp. Drizzle with 1 tablespoon olive oil, then sprinkle salt, pepper, and red pepper flakes.

   Flip and repeat lightly on the other side.

5. Heat the pan. Set a large skillet (cast iron if you have it) over medium-high. Add 1 tablespoon olive oil. When it shimmers, add smashed zucchini in a single layer without crowding.
6. Pan-sear to golden. Cook 3–4 minutes per side until deeply browned and crisp on the edges.

   Don’t fuss—let them sit to develop color. Work in batches if needed.

7. Warm the pesto. In a small bowl, loosen pesto with a splash of warm water or a drizzle of olive oil. Stir in lemon zest and juice.

   The acidity keeps things bright and balances the richness.

8. Plate like a pro. Arrange the hot zucchini on a platter. Spoon pesto generously over the top. Nestle the burrata in the middle and tear it open so it oozes.
9. Add crunch and finish. Scatter toasted pine nuts and torn basil.

   Finish with a thread of olive oil and a pinch of flaky sea salt. Taste and adjust lemon or heat if you want more pop.

10. Serve immediately. This is best hot and fresh while the edges still crackle and the burrata is cool and creamy. Grab bread if you’re that person. (Same.)

Keeping It Fresh

Smashed zucchini is at peak glory right off the stove.

If you must prep ahead, smash and par-cook the rounds, then refrigerate for up to 24 hours. Sear just before serving. Don’t add pesto or burrata until the very end or you’ll lose texture and sparkle.

Leftovers?

Store components separately: zucchini in an airtight container, pesto in a jar, burrata wrapped well. Re-crisp zucchini in a hot skillet or air fryer for 2–3 minutes. Reassembly takes seconds and still tastes like a win.

Benefits of This Recipe

• Speed + payoff: About 15–20 minutes start to finish with restaurant-level results.
• High-veg, lower-carb: Zucchini carries flavor without the heaviness.

  Great for balance.

• Textural contrast: Crisp edges, plush center, creamy cheese, crunchy nuts—no boredom here.
• Flexible format: App, side, or light main. Works with steak, chicken, salmon, or crusty bread.
• Flavor-packed: Pesto, lemon, chili, and basil bring brightness and depth without complicated steps.

Pitfalls to Watch Out For

• Watery zucchini: Skip the par-cook and you risk sogginess. Briefly microwave/steam and pat dry for crisp edges.
• Over-smashing: If you go paper-thin, they’ll fall apart and steam.

  Keep to about 1/2-inch.

• Crowding the pan: Overloading traps steam. Sear in batches for those caramelized bits you actually want.
• Flat flavors: Don’t forget lemon and salt at the end. Acid and seasoning are non-negotiable for balance.
• Cheap pesto syndrome: Low-quality pesto tastes dull.

  Upgrade with extra lemon, a pinch of salt, and olive oil if using store-bought.

Alternatives

• Dairy-free: Swap burrata for a cashew ricotta or a dollop of whipped tahini. Use vegan pesto.
• Herb swap: Try pistachio-mint pesto, arugula-walnut pesto, or chimichurri for a peppery twist.
• Spice lane: Add Aleppo pepper, Calabrian chili paste, or a drizzle of chili oil for smoky heat.
• Citrus flip: Use orange zest for sweeter brightness or yuzu for a floral edge, IMO a fun party move.
• Veg remix: Use small yellow squash, baby eggplant rounds, or smashed baby potatoes with the same method.
• Protein boost: Add ribbons of prosciutto, grilled shrimp, or crispy chickpeas to turn it into a full meal.

FAQ

Can I bake the zucchini instead of pan-searing?

Yes. Roast smashed rounds at 450°F (230°C) on a preheated, oiled sheet pan for 15–20 minutes, flipping once, until browned and crisp on the edges.

Finish with pesto and burrata as usual.

What’s the best store-bought pesto?

Look for refrigerated pesto with olive oil, basil, pine nuts, Parmigiano, and minimal fillers. If it tastes flat, brighten with lemon juice, zest, and a splash of good olive oil.

How do I pick zucchini that won’t turn mushy?

Choose small to medium zucchini that feel heavy for their size, with tight skin and no large seeds. Smaller zucchini have less water and better texture for searing.

Can I make this gluten-free?

It already is, provided your pesto is gluten-free.

Serve with gluten-free bread or grilled polenta if you want something to swipe through the sauce.

What can I use instead of burrata?

Fresh mozzarella (tear it up), ricotta dollops, or whipped feta bring creaminess. Burrata is king, but these are excellent understudies.

How do I toast pine nuts without burning them?

Toast in a dry skillet over medium-low heat, stirring constantly, 2–4 minutes until golden and fragrant. Immediately transfer to a cool plate so carryover heat doesn’t overdo it.

Can I serve this cold?

You can, but it loses the hot-crisp meets cool-creamy magic.

If serving at room temp, keep the zucchini well-browned and add extra lemon and herbs for brightness.

The Bottom Line

Smashed Zucchini with Pesto & Burrata is proof that simple techniques can feel luxurious. Smash, sear, sauce, scoop—done. It delivers crunch, cream, and freshness in one plate with almost no fuss.

Make it once and you’ll keep it in the rotation, because great food shouldn’t require a spreadsheet—or a culinary degree.