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Zucchini with Niçoise Olives and Burrata

Star chef and Top Chef judge Tom Colicchio captures the essence of zucchini by braising it quickly and then tossing it with briny olives.

Slideshow: Zucchini Recipes

  • Total Time:
  • Servings: 8 to 10

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  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

  • 8 medium zucchini (about 3 1/4 pounds)—halved lengthwise, seeded and cut into 1/3-inch dice

  • 3 lemon thyme sprigs

  • Kosher salt

  • 1 teaspoon finely grated lemon zest

  • 1 tablespoon fresh lemon juice

  • 1/2 cup pitted Niçoise olives, chopped

  • Freshly ground pepper

  • 3/4 pound burrata or buffalo mozzarella, sliced

  • Thinly sliced squash blossoms, for garnish (optional)


  1. In a very large skillet, heat 2 tablespoons of the olive oil. Add one-third of the zucchini, 1 lemon thyme sprig, a generous pinch of salt and 1/4 cup of water and cook over moderately high heat, stirring occasionally, until the zucchini is barely tender and the water has evaporated, about 5 minutes; add more water if the zucchini starts to brown. Transfer the zucchini to a baking sheet to cool; discard the thyme sprig. Wipe out the skillet and repeat twice more with the remaining olive oil, lemon thyme, zucchini and salt, adding 1/4 cup of water to each batch.
  2. In a large bowl, toss the cooled zucchini with the grated lemon zest, lemon juice and olives. Season with salt and pepper and transfer to a serving platter. Arrange the burrata over the zucchini, garnish with thinly sliced squash blossoms, if using, and serve.
Contributed By Photo © Michael Turek Published August 2013

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