Thomas Keller's Zucchini with Burrata and Pesto  

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One of my girlfriends made me the viral Thomas Keller's Zucchini last year and I've been obsessing over it ever since. It's literally the only way I ever want to eat a full zucchini ever again... here's my spin on it with a dollop of burrata and freshly made pesto now that we're deep into the end of zucchini season!

Thomas Keller's Zucchini with Burrata and Pesto on a platter with serving spoons


 

Why I Love This Recipe

We're deep in Zucchini season for the next few weeks and we need to make the most of it! In fact, we're so deep in it, my mom called me last week to show me a zucchini that she had somehow missed in her garden that was over 24 inches long!! THAT IS INSANE. So while that one is now too big to really cook with, we're making this recipe inspired by Thomas Keller's Zucchini with Burrata and Pesto! Here's why I'm obsessed: 1: it's gorgeous - just look at those cross hatch marks! 2: it's the perfect vehicle for just about anything ie: burrata and pesto. 3: it's quite filling and very healthy!

Ingredients & Substitutions

  • Zucchini
  • Avocado Oil - or another high smoke point oil like grapeseed oil
  • Salt & Pepper
  • Burrata Cheese
  • Fresh Basil Leaves
  • Homemade Pesto

*For a full list of ingredients and instructions please see recipe card below

How to Make Thomas Keller's Zucchini

Halve the zucchini lengthwise and score the flesh in a crosshatch pattern. We'll do this so the salt can penetrate the inside of the zucchini and also because it's beautiful.

Liberally season the zucchini with salt and let sit for 10–15 minutes. The salt will draw out moisture and after 15 minutes, pat the zucchini dry.

Preheat the oven to 450°F.

Heat the oil (use just enough to coat the bottom of the pan) in a large 12-inch heavy bottom skillet or cast iron pan until it’s shimmering and just beginning to smoke.

Add the zucchini flesh side down in the oil, and sear without burning. Adjust the heat if it's browning too fast, it should take 5-7 minutes.

Cook for about 5-7 minutes until starting to get some beautiful golden color, then immediately transfer the pan in a 450°F oven to roast for an additional 5-10 minutes more or until the zucchini are completely soft (make sure to use an oven-safe pan to avoid transferring the zucchini to a separate baking sheet).

Transfer zucchini to a paper towel–lined plate to blot excess oil.

Arrange the zucchini on a serving platter with the burrata on top + pesto + basil leaves.

Thomas Keller's Zucchini with Burrata and Pesto close up on a platter with basil leaves

Tips & Tricks

  • You'll want to use a sharp knife for making the cross hatch pattern but be sure not to cut through the zucchini, as it needs to stay intact for searing!
  • Jazz up this base recipe with anything you love. It would be great with feta and a lemon vinaigrette drizzled on top.

FAQs

What does salting zucchini do?

Salting zucchini and letting the salt sit draws out the moisture from the zucchini. This is a key step if you're trying to give a zucchini a hard sear since it's so full of water. You want that water to be as removed as possible before searing in a pan so you get that gorgeous caramelized color and the water content doesn't get all over your stove top.

Should you rinse zucchini after salting?

No need! Just blot it dry and take off the salt and carry on.

Similar Recipes

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Thomas Keller's Zucchini with Burrata and Pesto

Author: Gaby Dalkin
5 from 1 vote
One of my friends made me the viral Thomas Keller's Zucchini last year and I've been obsessing over it ever since. It's literally the only way I ever want to eat a full zucchini ever again... here's my spin on it with a dollop of burrata and freshly made pesto!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Side Dish, Dinner
Cuisine Mediterranean
Servings 4 people

Ingredients
  

  • 4 green zucchini
  • avocado oil to coat the bottom of a pan
  • Kosher salt and freshly cracked black pepper
  • 6 ounces burrata cheese
  • Fresh basil leaves
  • ½ cup homemade pesto

Instructions
 

  • Halve the zucchini lengthwise and score the flesh in a crosshatch pattern. We'll do this so the salt can penetrate the inside of the zucchini and also because it's beautiful.
  • Liberally season the zucchini with salt and let sit for 10–15 minutes. The salt will draw out moisture and after 15 minutes, pat the zucchini dry.
  • Preheat the oven to 450°F.
  • Heat the oil (use just enough to coat the bottom of the pan) in a large 12-inch heavy bottom skillet or cast iron pan until it’s shimmering and just beginning to smoke
  • Add the zucchini flesh side down in the oil, and sear without burning. Adjust the heat if it's browning too fast, it should take 5-7 minutes
  • Cook for about 5-7 minutes until starting to get some beautiful golden color, then immediately transfer the pan in a 450°F oven to roast for an additional 5-10 minutes more or until the zucchini are completely soft (make sure to use an oven-safe pan to avoid transferring the zucchini to a separate baking sheet)
  • Transfer zucchini to a paper towel–lined plate to blot excess oil.
  • Arrange the zucchini on a serving platter with the burrata on top + pesto + basil leaves.

Nutrition Information

Calories: 260kcal | Carbohydrates: 9g | Protein: 11g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Cholesterol: 33mg | Sodium: 315mg | Potassium: 512mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1315IU | Vitamin C: 35mg | Calcium: 307mg | Iron: 1mg
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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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