grilled magda zucchini & burrata
This summer has been fun because we’ve been back at a couple of local farmers markets as a vendor again, selling our Preservation jams and spices. Our neighbors at the Westfield market, Atchley Family Farm, gave us one of their Magda Zucchini to try.
The taste is more similar to a green tomato with a zucchini texture. They would be amazing battered and fried. We decided to grill and serve them with burrata cheese, heirloom tomatoes, arugula pesto and grilled sourdough, which was perfect for a fresh and delicious dinner on the patio. These don’t take long, so it’s also a quick and easy meal, too.
The Recipe
Grilled Zucchini & Burrata
- 1 Magda Zucchini (or substitute a different kind of zucchini)
- 4 Tbsp Extra virgin olive oil
- Salt & Pepper
- 2 cups arugula
- 1/4 cup fresh basil leaves
- 1/2 lemon, juiced
- 1/4 tsp salt
- 12 heirloom cherry tomatoes, halved
- 1 package of 4-2 ounce mini burratas
- 1 small loaf sourdough, sliced and grilled
- Slice the zucchini and brush both sides of each slice with olive oil (using 2 Tbsp) and season with salt and pepper.
- Grill the zucchini slices (about 2 minutes on each side, depending on the heat)
- Place the arugula, basil, lemon juice and salt in a food processor.
- While processing, drizzle in the remaining 2 Tbsp of olive oil to make a pesto like consistency.
- Place the grilled zucchini on a platter.
- Top with halved tomatoes, halved burratas (I tear them in half as opposed to cutting them to give them a more rustic look), arugula pesto, torn basil leaves and finish with freshly cracked black pepper.
- Serve with grilled sourdough slices and enjoy!
Yield: 8 servings
