Zucchini with Burrata & Garden Herb Gremolata

Fall is quickly approaching and as the weather starts to chill we are trying to use up our abundance of garden veggies! This dish is simple in preparation but complex with fresh flavors thanks to the incorporation of herbs we grew in our summer garden. We have chosen a gremolata as the “dressing” for this dish, which is an Italian condiment similar to a pesto, but with a chopped consistency and less olive oil involved. It is traditionally used to give some punch to meat dishes but we love how it brightens and livens up this combo of zucchini and burrata. We used a variety of parsley, basil, and thyme and encourage you to use what you have growing at your house when you make this dish. Taste and season as necessary and make sure to use less of the “woody” herbs like thyme and rosemary so that the flavors balance. This dish falls into the “side dishes” category, but really is the star of the show in our book.

Zucchini with Burrata & Garden Herb Gremolata

  • Servings: 6
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  A great way to use up those garden veggies as we head into fall weather.

Ingredients

  • 6 – 8 medium zucchini and yellow summer squash, ends removed and cut in half, lengthwise
  • 2/3 cup fresh garden herbs, stems removed (we used a mix of parsley, basil, and thyme)
  • zest of 1 lemon
  • 1 large garlic clove
  • 1/3 cup olive oil, divided
  • 1 ball burrata, drained and lightly patted dry
  • salt and pepper to taste

Directions

  1. Preheat the oven to 400 degrees.
  2. Toss the sliced zucchini, 1/4 cup olive oil, and salt and pepper in a large mixing bowl. Lay the zucchini flat side down onto a baking sheet in a single layer and bake in the oven for 15-20 minutes depending on how large the squash is. Flip the zucchini after ten minutes (halfway through) to make sure the zucchini are evenly browned. Remove from the oven after 15-20 minutes.
  3. While the zucchini are baking, make the gremolata. Finely chop the fresh herbs and garlic (this can be done by hand or with a food processor) and put them into the bowl that the zucchini was seasoned in. Use the remaining olive oil (about 1 tbs) to lightly coat the herbs. Add the zest of one lemon and season to taste with salt and pepper.
  4. When the zucchini has finished cooking, remove it from the baking sheet and onto a serving platter. Use your hands to break apart the burrata and scatter it amongst the squash. Drizzle with the gremolata and just a touch of olive oil. Serve immediately.


Ratatouille Tart

As you may have seen yesterday on our Instagram, we harvested our garden veggies before the snow came in Colorado and wanted a dish that we could really use up a good bulk of our produce. This Ratatouille Tart is gorgeous, garden veggie heaven. It comes together by slicing zucchini, yellow squash, and eggplant and layering them in a pie shell. If you want this dish to be a visual stunner, spend the time to alternate all of the vegetables as you layer them into the pie crust. Don’t make this for dinner on a weeknight when everyone is already starving. We have saved some time by purchasing a pre-made pie crust and marinara sauce, but if you really want to over-achieve, go ahead either from scratch, as well! 

Ratatouille Tart 
Makes: 1 pie; 6-8 servings
Prep Time: 45 minutes        Total Time: 3 hours 

Ingredients for the Tart: 

  • 1- whole wheat pie shell, thawed if frozen (we love the Whole Foods frozen version!) 
  • 1/2 cup + 1/4 cup grated Parmesan cheese 
  • 1 cup marinara sauce 
  • 2 zucchini 
  • 2 yellow squash
  • 1/2 of 1 large eggplant 
  • salt 

Ingredients for the Herb Oil: 

  • 2/3 cup olive oil 
  • 1 tsp dried oregano 
  • 1 tsp dried basil 
  • 1 tsp red chili flakes 
  • 1 large clove garlic, mined 
  • 1/2 tsp salt 

Directions: 

  1. Pre-heat the oven to 400 degrees. 
  2. Thinly slice the zucchini, yellow squash, and eggplant. You want the eggplant to be roughly the same size as the squashes, so depending on the size, you may want to cut it into quarters lengthwise before slicing. Lay all of the sliced vegetables onto kitchen towels. Season well on both sides with salt and let the vegetables sit for 30 minutes to purge most of their liquid. You will be rinsing the vegetables later, so really season them well to make sure enough liquid gets removed during this stage. 
  3. While the vegetables are purging, par-bake the crust. Use a fork to poke the bottom layer of the pie crust. Layer with the 1/2 cup of Parmesan cheese and bake in the oven for 10 minutes. Par-baking the crust and using a layer of Parmesan helps keep the pie bottom from becoming soggy later on. After 10 minutes, remove from the oven and set aside until it is back to room temperature. 
  4. While the pie crust is in the oven, reduce the marinara sauce. Heat a small sauce pot over medium-high heat. Add the marinara sauce to the pot and let it simmer and reduce. You want to reduce it by about 25%, so that it is thicker and more of a tomato paste than a tomato sauce. When it has reduced accordingly, remove from the heat. 
  5. The final step before assembling the tart is to make the herb oil. Combine the herb oil ingredients (olive oil – salt) in a small mixing bowl. Set aside until you are ready to use. 
  6. We are finally ready to assemble the tart! Put all of the vegetables into a colander and rinse well with water to get rid of the excess salt. Pat the vegetables dry with a kitchen towel. 
  7. Add the marinara sauce to the bottom of the pie shell in an even layer. 
  8. Starting with the outside edge, layer the eggplant, zucchini, and yellow squash in alternating patterns around the outside of the pie crust. To give the tart a nice visual texture, try to layer the vegetables as vertically as possible. Continue to layer the vegetables in the tart shell until it is completely full to the center. 
  9. Use a pastry brush to brush the tops of the vegetables with the herb oil. Be generous with this, but you might have some oil leftover. 
  10. Use thin strips of foil to cover the outside edges of the pie crust. You want to make sure you take the time to do this well before the tart goes in the oven so that the crust does not burn. Put the tart in the oven and bake for 50 minutes – 1 hour. The tart is done with the vegetables are cooked through and fork-tender. 
  11. Remove the tart from the oven and finish by topping with the remaining 1/4 cup Parmesan cheese. Let it sit and rest for about 10 minutes (you can lightly cover with foil) before slicing.