Burrata with Balsamico Zucchini

Courgette or Zucchini - both are the same. A very versatile kind of veggie.

I am on a Burrata quest in the moment. Since the last 3 or 4 years they are widely available in our supermarkets. The one I went to on Friday even has them on sale during their Italian week. 3 went in my shopping basket.

Now recipes with Burrata are plopping up on the Internet. Use them on pasta, veggies, on breads or even with fruits. The creamy center melts easily and the milky texture is very comforting.

Ingredients for 1:

1 medium zucchini

1 Burrata

2 tbsp olive oil 

2 spring onions, 3 garlic cloves

1 tbsp maple syrup, 1 tbsp balsamic vinegar

Salt and pepper

Toast

Cut the zucchini in 3 mm rounds. Use a wide pan to give the zucchini enough room to touch the bottom of the pan. Heat up the olive oil and place the zucchini in a single layer in the pan. Wait 4 to 5 min before turning them. They should have brown spots now. Give the other side 2 more min. Now season with salt and pepper and toss finely chopped onion and garlic in. Stir well and cook until the onion is soft. 

Pour maple syrup on top and let the caramelization begin. Pour in the good balsamic vinegar. Plate and place the Burrata in the middle.

Toast some bread and enjoy.