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Slow-Cooked Courgettes (Zucchini) With Burrata And Hot Honey Vinegar

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If, like me, you’re not normally the biggest courgette (aka zucchini) fan, this one’s for you. The key to turning this water-dense vegetable into something truly delicious is cooking it in lots of good-quality olive oil. Add some creamy burrata and a chilli-spiked vinaigrette, and you’ve got yourself a wonderful summery dish, perfect for a hot summer’s evening. Let’s delve into what makes this dish special, starting with the ingredients.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 4 as a side or mezze 1x

Ingredients

Scale
  • extra-virgin olive oil
  • 600g courgettes, sliced into ½ cm rounds 
  • 4 large garlic cloves 
  • 20g fresh mint, leaved only, thinly sliced
  • 2 tbsp white wine vinegar 
  • 2 tbsp honey 
  • 1 tbsp extra-virgin olive oil 
  • 1 tsp chilli paste (harissa paste and calabrian chilli paste both work very well) 
  • 150g burrata
  • handful of toasted hazelnuts or pine nuts, finely chopped, to serve (optional)
  • crusty bread, to serve

Instructions

  1. Heat a generous glug of extra-virgin olive oil in a large Dutch oven set over a medium heat. Add the courgettes, season with salt and pepper and toss to coat in the oil. Cook, stirring occasionally, until jammy and beginning to brown on the bottom of the pan, 25 to 30 minutes. 
  2. If the pan is looking dry, add a splash more extra-virgin olive oil, then add the garlic and cook, stirring frequently, until fragrant, 1 to 2 minutes. 
  3. Remove the Dutch oven from the heat and stir in the fresh mint. Season with salt and pepper, to taste, then transfer the courgettes to a bowl using a slotted spoon.
  4. Pour the white wine vinegar, honey, extra-virgin olive oil and chilli paste into the same Dutch oven and use a wooden spoon to scrape up any stuck bits from the bottom of the pan – this will add lots of flavour to the dressing. 
  5. To serve, pile up the courgettes and top with the burrata. Drizzle as much of the vinaigrette as you’d like over the top, sprinkle with the nuts, and serve with lots of crusty bread

Find it online: https://zenaskitchen.com/slow-cooked-courgettes-zucchini-with-burrata/

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