I have to admit, I am a little embarrassed to admit that I JUST started eating RAW zucchini. I completely and utterly feel like I missed out for all those years previous.
And adding insult to injury, I ALSO just fell in love with Burrata cheese.
Oy Vey.
I guess I’ve been living under a rock….
or just in very rural South Western Pennsylvania, which is kinda the same thing.
Regardless of how late to the game I am, it doesn’t change how amazing both raw zucchini and Burrata cheese is!
I first had burrata cheese at a local Italian Restaurant as a part of an appetizer. They served it on top of a bowl of alfredo sauce with a drizzle of pesto, enjoyed on crostini. Needless say all that cheese and pesto was simply Devine.
Finding Burrata a our local grocery store this spring was such a treat. I’ve been enjoying it regularly ever since. For those of you whom haven’t had the experience yet, the easiest way to describe Burrata is basically fresh mozzarella wrapped around a creamy center of soft cheese (like ricotta). Think of it as the poached egg version of fresh mozzarella.
Trust me, if you’re a cheese person, you haven’t lived until you’ve experienced Burrata.
And this dish is simply BEAUTIFUL, don’t ya think?!?
The key is finely slicing your zucchini, while you can def do it with a knife that’s not my jam. I’m a mandolin gal. Nothing will get your slices uniformly, nearly shaved, thinly sliced as a mandolin. And THIS MANDOLIN is budget friendly ($20) but ditch the food holder and grab THIS CUT GLOVE instead.
because #SafetyFirst
I bought mine thinking that I’d try it out but ultimately upgrade to a “better” one soon enough.. that was years ago! I’m still 100% happy with my $20 mandolin.
Don’t skip this step: Layer your thin slices of zucchini on paper towel and lightly sprinkle with sea salt to draw out the moisture, let the magic happen for about 15 minutes.
Whether you’re making a platter for 2 or a small plate for a snack, my Zucchini Carpaccio with Burrata and Toasted Pine Nuts is beautiful and delicious dish that’s low in carbs; Keto & Vegetarian friendly!
The flavors and textures of this Zucchini Carpaccio with Burrata and Toasted Pine Nuts can’t be beat! You’re going to LOVE this recipe!
Keto Zucchini Carpaccio with Buratta and Toasted Pine Nuts
Print Pin RateIngredients
- 1 medium thinly sliced zucchini
- 2 medium Buratta Cheese Balls
- 1/4 cup pine nuts
- 1/2 medium lemon, juiced
- 2 tablespoons Olive Oil
- 2 tablespoons fresh basil leaves
- 1 pinch Crushed Red Pepper Flakes
- 1 pinch Sea Salt
- 1 pinch Black Pepper
Instructions
- Thinly slice (preferably using a mandolin) zucchini. Arrange on a paper towel lined plate and lightly salt. Cover with additional paper towel. You can place multiple layers on the same plate with paper towel in-between. Let sit for 15-30 minutes, for the excess liquid to be released from the zucchini slices.
- In a small skillet over low heat, lightly toast pine nuts, stirring every 15-30 seconds. Don't walk away they will burn. Keep tossing and stirring until lightly browned. Set aside and allow to cool.
- Arrange slices of zucchini on a plate, top with buratta cheese, fresh lemon juice, olive oil, basil and toasted pine nuts. Season to taste with sea salt, black pepper and crushed red pepper.
Nutrition
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