Zucchini Burrata Crudo
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!
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