Description
Creamy Burrata Stuffed Zucchini Rolls with Tomato Glaze are a light and elegant appetiser made with tender roasted zucchini, creamy burrata and a glossy tomato glaze. Fresh basil, Parmesan and a touch of lemon zest bring everything together for a simple dish that’s full of Mediterranean-inspired flavour.
Ingredients
3 medium zucchini (about 400 g / 14 oz), thinly sliced lengthwise
2 tbsp (30 ml) olive oil
1/2 tsp (1 g) salt
1/4 tsp (0.5 g) black pepper
2 balls burrata cheese (about 250 g / 9 oz total), torn into pieces
1 cup (240 g) cherry tomatoes, finely chopped
1 tbsp olive oil
2 garlic cloves, minced
1 tbsp balsamic vinegar
1 tsp honey
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
2 tbsp grated Parmesan cheese
2 tbsp fresh basil, chopped
Lemon zest, optional
Freshly cracked black pepper
Instructions
1. Preheat the oven to 400°F (200°C). Slice the zucchini lengthwise into thin, even strips. Brush both sides lightly with olive oil and season with salt and black pepper.
2. Arrange the zucchini slices in a single layer on a baking sheet. Roast for 8–10 minutes, turning halfway through, until the slices are softened and flexible but still sturdy enough to roll.
3. Heat the olive oil in a skillet over medium heat. Add the finely chopped cherry tomatoes and minced garlic. Cook for 4–5 minutes, until the tomatoes soften. Stir in the balsamic vinegar, honey, dried oregano, salt and black pepper. Continue cooking for another 2–3 minutes, until the mixture becomes slightly thickened and glossy.
4. Place a small piece of torn burrata near one end of each roasted zucchini strip. Add a little fresh basil if desired.
5. Carefully roll each zucchini strip around the burrata to create neat little rolls. Place the rolls seam-side down on a serving platter or baking dish.
6. Spoon the warm tomato glaze around and lightly over the zucchini rolls.
7. Sprinkle the grated Parmesan and fresh basil over the top. Add a little lemon zest if using.
8. Serve warm or at room temperature. Finish with freshly cracked black pepper and a small drizzle of olive oil.
Notes
Slice the zucchini into thin, consistent strips so they are easier to roll and cook evenly.
Do not over-roast the zucchini. It should be flexible but still sturdy enough to hold the burrata.
Use small pieces of burrata so they are easier to wrap neatly inside each zucchini strip.
Keep the zucchini rolls seam-side down to help them stay together.
The tomato glaze can be prepared ahead of time and warmed gently before serving.
The recipe can be served warm or at room temperature.
Finish with fresh basil, Parmesan, lemon zest and freshly cracked black pepper just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Roasted
- Cuisine: Mediterranean