Burrata with Crispy Zucchini & Warm Chickpea Skillet

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Ingredients

For the Skillet

• 2 medium zucchini, sliced into ¼-inch rounds

• 2 tbsp olive oil

• 1 (15 oz / 425 g) can chickpeas, drained and rinsed

• 3 garlic cloves, minced

• 1 small shallot, finely diced

• ½ tsp smoked paprika

• ½ tsp crushed red pepper flakes (optional)

• 1 tsp Italian seasoning

• Salt and freshly ground black pepper, to taste

For the Burrata

• 2 balls fresh burrata (about 8 oz / 225 g total)

• 2 tbsp extra virgin olive oil

• Pinch of smoked paprika

• Fresh cracked black pepper

For Garnish

• Fresh basil leaves

• Fresh parsley, chopped

• ¼ cup grated Parmesan cheese

• Lemon zest

• Flaky sea salt

Instructions

Step 1 – Brown the Zucchini

1. Heat olive oil in a large skillet over medium-high heat.

2. Arrange zucchini slices in a single layer.

3. Cook 3–4 minutes per side until golden brown.

4. Transfer to a plate.

Step 2 – Cook the Chickpeas

1. In the same skillet, sauté the shallot for 2 minutes.

2. Add garlic and cook 30 seconds.

3. Stir in chickpeas.

4. Season with:

   • Smoked paprika

   • Italian seasoning

   • Red pepper flakes

   • Salt

   • Black pepper

5. Cook for 5–6 minutes until lightly crisp.

Step 3 – Combine

Return the zucchini to the skillet.

Gently toss everything together.

Sprinkle Parmesan over the mixture and let it melt slightly.

Step 4 – Plate

Transfer the warm zucchini and chickpeas to serving bowls.

Place a fresh burrata ball on top.

Drizzle generously with extra virgin olive oil.

Finish with:

• Smoked paprika

• Fresh basil

• Chopped parsley

• Lemon zest

• Fresh cracked pepper

• Flaky sea salt

Chef's Tips

• Let the burrata sit at room temperature for 20 minutes before serving for the creamiest texture.

• Dry the zucchini well before cooking to achieve a golden sear.

• Use high-quality extra virgin olive oil since it's one of the main finishing flavors.

• Add toasted pine nuts or pistachios for extra crunch.

• Serve immediately while the vegetables are warm and the burrata is cool and creamy.

Serving Suggestions

This dish pairs beautifully with:

• Toasted sourdough or crusty artisan bread

• Grilled chicken breast

• Pan-seared salmon

• Roasted shrimp

• Lemon white wine or sparkling water with citrus

Estimated Nutrition (Per Serving)

• Calories: ~470 kcal

• Protein: 19 g

• Carbohydrates: 29 g

• Fat: 31 g

• Fiber: 8 g

• Sugar: 6 g

• Sodium: 520 mg

Serving Description

Creamy burrata crowns a warm skillet of caramelized zucchini and crispy chickpeas seasoned with garlic, herbs, and smoked paprika. Finished with Parmesan, fresh basil, parsley, lemon zest, and a drizzle of extra virgin olive oil, this vibrant Mediterranean-inspired dish is rich, satisfying, and perfect as a light dinner, elegant lunch, or flavorful vegetarian main course.