Ingredients :
4 Medium Zucchini.
1 Burrata 250g.
1 tbsp Pine Nuts.
A few mint leaves.
4 sprigs of thyme.
Salt.
Pepper.
1/2 bunch basil.
1 tbsp grated pecorino.
5 cl olive oil.
1 clove of garlic.
Instructions :
To make the pesto, mix the basil, two mint leaves, pecorino, pine nuts and oil in a blender. Mix on low speed until smooth. Season with salt.
Clean and divide the zucchini in half lengthwise, then slice them into 1cm rounds.
In a heated pan, add 4 tbsp of oil and brown the garlic cut in half.
Add the zucchini and sauté for 3 minutes. Cover for 2 additional minutes. Remove the lid and allow to brown slightly. Season with salt and pepper.
Divide the zucchini among four plates, covering two-thirds of each plate. Arrange a quarter of burrata on each plate.
Pour a drizzle of pesto on top, decorate with pine nuts and herbs, then serve warm or at room temperature.
Enjoy your meal
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