Today I’m sharing a flavorful recipe for a light and tasty vegetarian dish, perfect both as a main course or appetizer: flavorful pan-fried zucchini with miso and burrata.
A dish that you can serve in less than half an hour, prepared with just a few ingredients. Simply wash the zucchini and slice them in half, score them in a criss-cross pattern, and then cook them in a pan, basting occasionally with a mix of miso, soy sauce, extra virgin olive oil, and honey. I also add some garlic powder, which always goes well with zucchini, but it’s optional of course.
Fresh mint adds a touch of freshness, another ingredient that pairs perfectly with zucchini.
If you don’t have burrata, opt for regular mozzarella or buffalo mozzarella.
If you like zucchini, try these other recipes of mine:
- Difficulty: Easy
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 zucchini
- 1 tablespoon miso
- 1 tablespoon extra virgin olive oil
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1/4 teaspoon garlic powder
- to taste extra virgin olive oil (for the pan)
- 1 burrata (about 4 oz)
- 10 leaves mint
Steps
To prepare the flavorful pan-fried zucchini with miso and burrata, wash the zucchini and cut them in half lengthwise. Score the cut side in a criss-cross pattern.
In a small bowl, mix the miso with the extra virgin olive oil, soy sauce, honey, and garlic powder.
Heat a pan with 2 tablespoons of extra virgin olive oil and place the zucchini cut-side down. Sauté for 4-5 minutes over high heat, until the cut side is browned, turn over and cook for 4-5 minutes on the other side.
Meanwhile, brush the cut side with the miso and soy sauce mix, then turn them over again and cook for a couple of minutes on the cut side, over high heat.
Then turn them over, brush again with the miso and soy sauce mix, and let cook for a few more minutes to the desired doneness.
Meanwhile, wash and dry the mint leaves and chop them coarsely.
Place the zucchini on a serving platter, drizzle with the remaining miso sauce, sprinkle with mint, and serve with burrata.
