Zucchini Antipasti with Burrata and Basil Pesto

Ingredients

• 500 gZucchini
• 45 gOlive oil
• 12 gBalsamic vinegar
• 250 gBurrata
• 40 gBasil
• 25 gPine nut
• 25 gParmesan
• 1 cloveGarlic
• 10 gLemon juice
• 6 gSalt
• 2 gPepper

Instructions

1. 1

   Prepare zucchini

   • Wash zucchini and slice lengthwise into thin strips
   • Pat the slices dry
2. 2

   Grill zucchini

   • Heat a grill pan until very hot
   • Brush zucchini with oil
   • Grill in batches on both sides until grill marks appear
   • Season with a little pepper
3. 3

   Blend pesto

   • Wash basil and spin dry
   • Peel garlic
   • Blend ingredients until finely combined
   • Season with lemon juice and salt
4. 4

   Marinate antipasti

   • Arrange grilled zucchini on a platter
   • Drizzle with balsamic
   • Let it rest briefly
5. 5

   Plate and serve

   • Arrange zucchini on plates
   • Place burrata on top and gently tear open
   • Spoon pesto over
   • Top with pepper if desired