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Homemade Tomatoes and Burrata (with Zucchini Noodles) photo

Tomatoes and Burrata (with Zucchini Noodles)

This Tomatoes and Burrata dish is a vibrant summer delight! Creamy burrata meets juicy cherry tomatoes over fresh zucchini noodles for a refreshing meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 3 medium Zucchini spiralized into noodles
  • 1.5 cup Cherry tomatoes halved
  • 2 T Extra-virgin olive oil
  • 3 large Garlic cloves cut in half
  • 1 tsp Italian Herb Blend
  • 3 balls Burrata cheese cut into quarters
  • Fresh basil thinly sliced for garnish

Equipment

  • Spiralizer or vegetable peeler
  • Large skillet
  • Cutting board and knife
  • Serving platter

Method
 

Instructions:
  1. Step 1: Prepare the Zucchini Noodles - Using a spiralizer, turn the zucchini into noodles. If you don’t have a spiralizer, a vegetable peeler can work too, creating thin strips. Set the zucchini noodles aside.
  2. Step 2: Infuse the Olive Oil - In a large skillet, heat the extra-virgin olive oil over medium heat. Add the halved garlic cloves and sauté for about 2 minutes, until fragrant but not browned.
  3. Step 3: Cook the Tomatoes - Add the halved cherry tomatoes to the skillet, along with the Italian herb blend. Sauté for about 5-7 minutes, stirring occasionally, until the tomatoes are soft and bursting. Remove the garlic cloves and discard them.
  4. Step 4: Incorporate the Zucchini Noodles - Add the spiralized zucchini noodles to the skillet with the tomatoes. Toss everything together and cook for an additional 2-3 minutes until the zucchini noodles are just tender but still have a slight crunch.
  5. Step 5: Serve with Burrata - Remove the skillet from heat and transfer the zucchini noodles and tomatoes to a serving platter. Top with the quartered burrata cheese, allowing it to melt slightly. Garnish with fresh basil slices if desired.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • For meal prep, spiralize zucchini and store it in the fridge.
  • Add red pepper flakes for a spicy kick!