Zucchini with Niçoise Olives and Burrata

Zucchini with Niçoise Olives and Burrata
Zucchini with Niçoise Olives and Burrata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup plus 2 tablespoons extra-virgin olive oil

  • 8

    medium zucchini (about 3 1/4 pounds)—halved lengthwise, seeded and cut into 1/3-inch dice

  • 3

    lemon thyme sprigs

  • Kosher salt

  • 1

    teaspoon finely grated lemon zest

  • 1

    tablespoon fresh lemon juice

  • 1/2

    cup pitted Niçoise olives, chopped

  • Freshly ground pepper

  • 3/4

    pound burrata or buffalo mozzarella, sliced

  • Thinly sliced squash blossoms, for garnish (optional)

Directions

1. In a very large skillet, heat 2 tablespoons of the olive oil. Add one-third of the zucchini, 1 lemon thyme sprig, a generous pinch of salt and 1/4 cup of water and cook over moderately high heat, stirring occasionally, until the zucchini is barely tender and the water has evaporated, about 5 minutes; add more water if the zucchini starts to brown. Transfer the zucchini to a baking sheet to cool; discard the thyme sprig. Wipe out the skillet and repeat twice more with the remaining olive oil, lemon thyme, zucchini and salt, adding 1/4 cup of water to each batch. 2. In a large bowl, toss the cooled zucchini with the grated lemon zest, lemon juice and olives. Season with salt and pepper and transfer to a serving platter. Arrange the burrata over the zucchini, garnish with thinly sliced squash blossoms, if using, and serve.

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