Store-bought pesto is a great shortcut.
Opt for refrigerated prepared pesto for the freshest flavor.
Got a bumper crop of zucchini?
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
One taste of thisZucchini with Pesto & Burrataand youll be well on your way to solving that problem!
Plus, the healthy vegetable is low in carbohydrates and calories.
This recipe takes only 20 minutes from start to finish and is easy to customize to suit your taste.
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Discover our expert tips and tricks below for the go-to appetizer youll love making time and time again.
Arrange zucchini rounds on a paper-towel-lined plate; pat dry and let stand on the paper towels.
Combine oil, garlic powder, pepper, crushed red pepper and salt in a large bowl.
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Add the zucchini; toss to coat.
Arrange the rounds in a single layer on a large rimmed baking sheet.
Tear burrata into pieces.
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Garnish with basil and crushed red pepper, if desired.
Zucchini is a low-calorie, low-carb food that offers fiber along with plenty of vitamins and minerals.
No, you do not need to peel zucchini.
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Rinse your zucchini under cool water before you slice it and youre good to go.
