Description
A summer dish featuring crispy pan-fried zucchini rounds, creamy burrata cheese, and a vibrant fresh basil oil. Perfect as an appetizer or light lunch.
Ingredients
Scale
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil, divided
- 8 ounces burrata cheese, at room temperature
- For the basil oil:
- 1 cup fresh basil leaves, packed
- 1/4 cup extra-virgin olive oil
- 1 small garlic clove, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- Flaky sea salt, for garnish
- Fresh basil leaves, for garnish
Instructions
- Prepare the basil oil: In a blender or small food processor, combine basil leaves, extra-virgin olive oil, garlic, lemon juice, and 1/4 teaspoon salt. Blend until smooth. Set aside.
- Slice zucchini into 1/4-inch rounds. In a shallow bowl, mix cornstarch with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Dredge each zucchini round in the cornstarch mixture, shaking off excess.
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Add zucchini rounds in a single layer (work in batches if needed). Cook 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined plate. Repeat with remaining zucchini, adding more oil if needed.
- To serve, spread burrata on a serving plate. Arrange crispy zucchini rounds around and on top of the burrata. Drizzle with fresh basil oil. Garnish with flaky sea salt and fresh basil leaves.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Appetizer
- Cuisine: Italian
Nutrition
- Calories: 350 kcal
- Sugar: 3 g
- Fat: 28 g
- Carbohydrates: 10 g
- Protein: 12 g