How do I keep my zucchini from getting mushy?

Zucchini is a watery squash that can take on a soggy texture if you don’t prepare it correctly. To combat a mushy texture, pat the zucchini dry with paper towels after slicing it and don’t overcook it. A hot oven (or broiler) should be able to crisp up the outside while leaving the inside tender-crisp.

Yes! Zucchini is a low-calorie, low-carb food that offers fiber along with plenty of vitamins and minerals.

Do I need to peel zucchini?

No, you do not need to peel zucchini. Zucchini skin is soft and tender and offers plenty of nutritional benefits, so you definitely want to leave it on. Rinse your zucchini under cool water before you slice it and you’re good to go.

Can I make Zucchini with Pesto & Burrata ahead of time?

No. Because of its high water content, zucchini can become soggy quickly so this recipe is best prepared and enjoyed at the same time.

Zucchini with Pesto & Burrata

Name: Zucchini with Pesto & Burrata
Total time: 20 min
Ingredients: 1 pound zucchini (2 medium), cut into 3/4-inch-thick rounds; 1 tablespoon extra-virgin olive oil; 1 teaspoon garlic powder; 1/2 teaspoon ground pepper; 1/4 teaspoon crushed red pepper, plus more for garnish; 1/4 teaspoon salt; 1 (4-ounce) ball burrata cheese; 2 tablespoons basil pesto; Fresh basil, for garnish

Active Time:

10 mins

Total Time:

20 mins

Servings:

4

Nutrition Profile:

No Added Sugar Sesame-Free Nut-Free Soy-Free Vegetarian High-Protein Egg-Free Gluten-Free

Got a bumper crop of zucchini? One taste of this Zucchini with Pesto & Burrata and you’ll be well on your way to solving that problem! Zucchini’s mildly sweet flavor is the perfect vehicle to deliver bigger, bolder flavors (think: pesto!). 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. Love sun-dried tomatoes? Try sun-dried tomato pesto in place of the basil pesto, or toss your zucchini in your favorite spice mix to make it your own. Discover our expert tips and tricks below for the go-to appetizer you’ll love making time and time again.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

The perfect zucchini for this recipe are medium-size ones. Small zucchini won’t be able to hold the topping. Large zucchini tend to have more seeds and could become mushy. It’s important to cut the zucchini into even ¾-inch-thick rounds so the pieces broil evenly.
Burrata cheese is like mozzarella with a creamy center. Tear, don’t slice, the burrata to keep its creamy middle in place.
Nothing beats homemade pesto, but when you’re in a pinch, store-bought can be a good option. For the freshest flavor, we recommend using refrigerated pesto instead of shelf-stable jarred pesto.

Nutrition Notes

Zucchini is a low-calorie, low-carb summer squash packed with nutritional benefits. Zucchini delivers healthy compounds called carotenoids that help protect our skin from harmful UV rays and may help lower your risk of developing cardiovascular disease.
Burrata cheese delivers a healthy dose of calcium, a mineral that helps maintain strong bones and teeth. It also provides protein, a nutrient that is essential for building and maintaining muscles.

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Ingredients

1 pound zucchini (2 medium), cut into 3/4-inch-thick rounds
1 tablespoon extra-virgin olive oil
1 teaspoon garlic powder
1/2 teaspoon ground pepper
1/4 teaspoon crushed red pepper, plus more for garnish
1/4 teaspoon salt
1 (4-ounce) ball burrata cheese
2 tablespoons basil pesto
Fresh basil, for garnish

Directions

Position rack 6 inches from heat source; preheat broiler to high. Arrange zucchini rounds on a paper-towel-lined plate; pat dry and let stand on the paper towels.

Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Combine oil, garlic powder, pepper, crushed red pepper and salt in a large bowl. Add the zucchini; toss to coat. Arrange the rounds in a single layer on a large rimmed baking sheet.

Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Broil until starting to brown, 5 to 6 minutes; flip and broil until tender and browned, about 3 minutes more.

Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Tear burrata into pieces. Arrange the zucchini on a platter; top each round with a piece of burrata and a dollop of pesto. Garnish with basil and crushed red pepper, if desired.

Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle

Nutrition Information

Serving Size: 4 to 5 bites

Calories 154, Fat 14g, Saturated Fat 5g, Cholesterol 20mg, Carbohydrates 5g, Total sugars 3g, Added sugars 0g, Protein 7g, Fiber 1g, Sodium 321mg, Potassium 326mg

Frequently Asked Questions

How do I keep my zucchini from getting mushy?

Zucchini is a watery squash that can take on a soggy texture if you don’t prepare it correctly. To combat a mushy texture, pat the zucchini dry with paper towels after slicing it and don’t overcook it. A hot oven (or broiler) should be able to crisp up the outside while leaving the inside tender-crisp.
Is zucchini healthy?

Yes! Zucchini is a low-calorie, low-carb food that offers fiber along with plenty of vitamins and minerals.
Do I need to peel zucchini?

No, you do not need to peel zucchini. Zucchini skin is soft and tender and offers plenty of nutritional benefits, so you definitely want to leave it on. Rinse your zucchini under cool water before you slice it and you’re good to go.
Can I make Zucchini with Pesto & Burrata ahead of time?

No. Because of its high water content, zucchini can become soggy quickly so this recipe is best prepared and enjoyed at the same time.

EatingWell.com, May 2024

Additional reporting by

Hilary Meyer