Lemony Zucchini with Burrata and Anchovies
This recipe sings of summers in Italy, where lunches are long and the glasses of vino are never empty. This dish practically benefits from sitting out— the flavors meld and the olive oil (don’t skimp on the finishing flourish of olive oil!), anchovy and lemon harmonize beautifully with the tender zucchini. This dish makes a perfect dinner side or a light lunch with some crusty bread.
Serves 4-6
INGREDIENTS
4 zucchinis, sliced ½” thick
1 tsp white miso
1 lemon, zested and juiced
4-5 anchovy fillets, chopped
8 oz burrata (one large or two small balls)
Kosher salt and black pepper
Extra virgin olive oil
Fresh parsley, for garnish
Fresh mint, for garnish
Flaky sea salt, for finishing
METHOD
In a large skillet over medium-high heat, add enough oil to generously coat the bottom of the pan. Add zucchini slices in a single layer and season with salt and pepper. Add miso, making sure it’s submerged in the oil. Work in batches if necessary and sauté zucchini on each side until golden and slightly blistered. (The miso will start to get dark brown and toasty, be sure to turn it over occasionally.)
Arrange zucchini on a platter, then tear burrata into large chunks and add. Drizzle liberally with olive oil, then follow with lemon zest and the juice of half the lemon. Add anchovy and garnish with mint and parsley. Finish with flaky sea salt. Serve warm or at room temperature.
The below contains affiliate links.
Ponsas French Porcelain Oil Container
Atelier Saucier Rainbow Napkin Set
Blue Phesant Dawson Serving Platter