Creamy Burrata Stuffed Zucchini Rolls with Tomato Glaze
🥒 Ingredients
For the Zucchini Rolls
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3 large zucchini, sliced lengthwise (thin strips)
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1 cup burrata cheese (torn gently)
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¼ cup ricotta cheese (optional, for structure)
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1 clove garlic, finely grated
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2 tbsp fresh basil, finely chopped
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1 tbsp olive oil
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Salt & black pepper, to taste
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Chili flakes (optional)
For the Tomato Glaze
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1 cup cherry tomatoes (or crushed tomatoes)
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1 tbsp olive oil
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1 tsp balsamic vinegar
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½ tsp sugar or honey
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1 clove garlic, minced
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Salt & pepper, to taste
Garnish (Optional)
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Fresh basil leaves
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Parmesan shavings
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Extra virgin olive oil drizzle
👩🍳 Instructions
1. Prepare Zucchini
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Lightly brush zucchini slices with olive oil.
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Grill or pan-sear for 1–2 minutes per side until just tender.
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Let cool slightly.
2. Make the Filling
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In a bowl, gently mix burrata, ricotta, garlic, basil, salt, pepper, and chili flakes.
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Keep it creamy — don’t overmix.
3. Assemble Rolls
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Spoon filling onto one end of each zucchini strip.
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Roll gently and place seam-side down.
4. Tomato Glaze
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Heat olive oil in a pan.
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Add garlic, sauté briefly.
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Add tomatoes, balsamic vinegar, sugar, salt & pepper.
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Simmer 8–10 minutes until thick and glossy.
5. Serve
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Spoon warm tomato glaze onto a plate.
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Arrange zucchini rolls on top.
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Finish with basil, parmesan, and olive oil.
🌟 Tips & Variations
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No-cook option: Skip grilling and use a vegetable peeler for ultra-thin zucchini.
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Protein add-in: Add shredded chicken or prosciutto inside.
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Extra richness: Finish with a drizzle of chili oil or pesto.
❓ Quick Q & A
Q: Can I bake these?
Yes! Bake at 180°C (350°F) for 10–12 minutes.
Q: Can I make them ahead?
Yes — assemble rolls ahead, add glaze just before serving.
Q: Best substitute for burrata?
Fresh mozzarella + cream (2 tbsp) works well.