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This Smashed Zucchini with Pesto & Burrata is deceivingly simple and quick to make. The tender-crisp zucchini gets a slightly caramelized char under the broiler and is smashed to fully absorb the salty, herbiness of the pesto, which gets a light, bright upgrade from lemon juice. To get the recipe, visit our profile and click the “likeshop” link, then click on the image that corresponds to this video. To save the recipe with MyRecipes, simply tap the heart icon. 🩷 Ingredients ⁃ 3 large zucchini, cut into 1/2-inch rounds ⁃ 1 tablespoon extra-virgin olive oil ⁃ ½ teaspoon crushed red pepper ⁃ ¼ teaspoon salt ⁃ 1 (4 ounce) ball burrata ⁃ 3 tablespoons pesto ⁃ 2 tablespoons lemon juice ⁃ Fresh basil leaves for garnish Directions 1. Position 1 rack in lower third of oven and 1 rack 3 inches from broiler; preheat to 425°F. 2. Toss 3 zucchini, 1 tablespoon oil, 1/2 teaspoon crushed red pepper and 1/4 teaspoon salt in a large bowl until evenly coated. Arrange the zucchini in a single layer on a large rimmed baking sheet. Roast on the lower rack until tender-crisp, about 10 minutes. Remove from oven; increase oven temperature to broil. Return the zucchini to the top rack; broil until golden brown, about 5 minutes. Remove from oven. Lightly smash each zucchini round with the bottom of a small bowl. 3. Arrange the zucchini on a platter. Tear a 4-ounce burrata ball in half and place in the middle of the zucchini. Whisk 3 tablespoons pesto and 2 tablespoons lemon juice in a small bowl, adding water by the teaspoonful until a drizzling consistency is reached. Drizzle the pesto mixture over the zucchini. Garnish with basil leaves, if desired.