Braised Zucchini with Buratta

24 Apr

During this pandemic I’m trying to eat healthy foods. I am also making it part of my routine to find new recipes and make a nice dinner every night. Being an insomniac before this crisis, now it’s even worse, so I turn to Instagram at 3am. The other night I happened to come across what looked like an amazing recipe I had to try, Braised Leeks with Buratta from The Lemon Apron, only when I went to the grocery store there were no leeks to be had. No surprise really, so I had to improvise and not just leeks but shallots too. The other thing about this recipe is the Champagne Mustard Vinaigrette…sooooo good! It makes more than enough for this recipe so I’ve been using it other salads for the past two days.

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Here is my adapted version with zucchini, it was absolutely delicious! My husband loved it; he said adding the poached egg made it. That’s one of things about cooking that I really love, the fact that you can improvise and make a recipe your own. And this can be a side dish or main dish like we had with the poached eggs.

Ingredients:

2 medium to large zucchini, ends cut off, slice length wise about 1/4″

1/2 cup white wine

3/4 cup vegetable broth

3-4 sprigs of fresh thyme or 1 tsp dry

2 garlic cloves, minced

1/2 tsp salt

1/2 tsp freshly ground pepper

1 medium ball fresh buratta cheese

2-3 Tbs chopped fresh dill and chives

Champagne Mustard Vinaigrette-click link for recipe

1 loaf crusty rustic bread, sliced and toasted

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Instructions:

Preheat oven to 400 degrees.

Mix white wine, broth, thyme, garlic, salt and pepper.

Line a sheet pan with foil. Lay out the zucchini slices on the foil (I added a few sliced mushrooms too). Pour the liquid mixture over the zucchini making sure you hit all of the slices.

Place in the oven, cook for about 8 minutes, carefully turn the slices over and cook for 8 minutes more, you don’t want it to turn to mush so keep your eye on it.

While the zucchini is cooking, make the vinaigrette.

Remove from the oven, let sit for a bit to cool down, 10 to 15 minutes.

Place slices on a platter in one layer, drizzle the champagne mustard vinaigrette over the zucchini. Let sit for 10 minutes to allow the zucchini to soak up the dressing.

Place the buratta on the slices, using a sharp knife cut into it letting the creamy center spill out. Gently push down on it to release some of the creamy cheese over the zucchini.

Drizzle everything with a bit more of the dressing, sprinkle with dill and chives.

Serve with sliced rustic bread and enjoy! Hoping this crisis is over soon so we can all enjoy breaking bread with our family and friends again.

Stay safe and be well.

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A few notes to keep in mind: I had to use red onion instead of shallots for the dressing as well as white wine vinegar instead of champagne vinegar since there wasn’t any available. I was also thinking that this would be just as good with asparagus…so many options!

One Response to “Braised Zucchini with Buratta”

  1. Musaafir the Bedouin at 6:23 pm #

    Oh yum! That zucchini and Burrata looks sooo good! 😍

    Like

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