There can never be too many zucchini recipes in the heart of summer. In Italy, it's not uncommon to eat summer squash in its raw form - and nothing feels more perfect for the season.
This zucchini crudo is simply topped with salt, lemon zest, pink peppercorns, burrata, basil and olive oil. The key is to slice the zucchini thinly - it softens and marinates with all the flavors.
Love the brightness of acidity? Feel free to top it with a squeeze of lemon juice, too!
Ingredients
- 2 small zucchini
- 1/2 teaspoon flake salt, divided
- 1/4 teaspoon pink pepper corns, crushed
- 1 teaspoon lemon zest, from 1 lemon
- 1( ounce) burrata cheese, dried well
- 1/4 cup basil leaves, roughly chopped or torn
-
Extra virgin olive oil, to finish
Instructions
Using a mandolin, thinly slice the zucchini into 1/8 inch rounds. You can also do this carefully with a sharp knife. Scatter the zucchini on a platter decoratively. Sprinkle the zucchini with the lemon zest, pink peppercorns and 1/4 teaspoon flake salt. Tear the burrata into bite sized pieces over the zucchini. Sprinkle with the basil and the remaining 1/4 teaspoon flake salt. Drizzle generously with olive oil and serve.
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1 comment
This recipe was super easy, light, and delicious! I will definitely make it again. Note: I used fresh mozzarella, not burrata, because that is what I had in the fridge. It was YUMMY!