Creamy Burrata Stuffed Zucchini Rolls with Tomato Glaze
Fresh, creamy, and bursting with flavor — perfect as an appetizer or light meal!
Ingredients
For the Zucchini Rolls:
- 3 medium zucchini (thinly sliced lengthwise)
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 balls burrata cheese (torn into pieces)
For the Tomato Glaze:
- 1 cup cherry tomatoes (halved)
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tbsp balsamic vinegar
- ½ tsp dried oregano
- ½ tsp chili flakes (optional)
- Salt & pepper to taste
For Garnish:
- Fresh basil (chopped or ribbons)
- Extra balsamic glaze (optional)
Instructions
1. Prepare the Zucchini
- Slice zucchini thinly using a knife or peeler.
- Brush slices with olive oil and season with salt and pepper.
- Grill or pan-cook for 1–2 minutes per side until soft and flexible.
- Set aside to cool.
2. Make the Tomato Glaze
- Heat olive oil in a pan over medium heat.
- Add garlic and sauté for about 30 seconds.
- Add cherry tomatoes, salt, pepper, oregano, and chili flakes.
- Cook for 5–7 minutes until tomatoes soften and release juices.
- Stir in balsamic vinegar and simmer for 2 more minutes until slightly thickened.
3. Assemble the Rolls
- Lay a zucchini slice flat.
- Add a spoonful of burrata at one end.
- Roll it up gently and place seam-side down.
- Repeat with remaining slices.
4. Plate & Serve
- Spoon warm tomato glaze onto a serving plate.
- Arrange zucchini rolls on top.
- Garnish with fresh basil and drizzle with balsamic glaze.
Serving Ideas
- Serve as a fancy appetizer or light lunch
- Pair with toasted bread or garlic crostini
- Great alongside grilled chicken or fish
Tips
- Slice zucchini thin for easy rolling
- Don’t overcook zucchini — just soften it
- Use fresh burrata for the creamiest texture
Flavor Variations
- Add pesto inside the rolls
- Use ricotta if burrata isn’t available
- Add crushed walnuts for crunch