Recipes Zucchini with Niçoise Olives and Burrata Be the first to rate & review! 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 By Tom Colicchio Tom Colicchio Won Best New Chef at: Mondrian, New York City (closed) Food & Wine's Editorial Guidelines Updated on August 7, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Michael Turek Total Time: 45 mins Yield: 8 to 10 Ingredients 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) Directions 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. 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. Rate it Print