📖 Instructions

1. Prep the Zucchini: Wash your zucchinis (about 2 medium-sized ones). No need to peel them – the skin adds a nice bit of texture and nutrients. Trim off the ends. I usually just chop 'em off with a regular kitchen knive.
2. Spiralize: Using a spiralizer (hand-held or countertop – whatever ya got!), turn the zucchinis into zoodles. If you don't have a spiralizer, you can use a julienne peeler or even just thinly slice them. Honestly, sometimes I even skip this and just chop them into little cubes if i'm in a rush, it still works!
3. Blanch (Optional, but Recommended): This step is crucial for preventing watery zoodles. Bring a pot of salted water to a boil. Drop the zoodles in for just about 30 seconds. Seriously, don't overcook them – we're just slightly softening them and drawing out some excess moisture. Drain immediately and rinse with cold water to stop the cooking process. Pat them dry with paper towels or a clean kitchen towel. Skip this step at your own peril! Haha.
4. Make or Get Your Pesto Ready: You can use store-bought pesto (I won’t judge!) or make your own. Homemade is always better, of course, but sometimes ya just gotta save time. If you're making your own, you'll need fresh basil, pine nuts, garlic, Parmesan cheese, olive oil, salt, and pepper. Pulse everything in a food processor until smooth. If you need a pesto recipe let me know!
5. Assemble: In a large bowl, gently toss the blanched (and dried!) zoodles with the pesto. Use enough pesto to coat the zoodles evenly, but don't drown them! We want flavor, not a swamp.
6. Serve: Divide the zoodles among plates or bowls. Top each serving with a ball of fresh burrata cheese. If you can't find burrata, fresh mozzarella will work in a pinch, but burrata is where it's at for that creamy interior.
7. Garnish: Drizzle a little extra virgin olive oil over the burrata. Sprinkle with some freshly cracked black pepper and a pinch of sea salt. For a pop of color and flavor, add some toasted pine nuts or a few fresh basil leaves. Sometimes, I like to sprinkle on some red pepper flakes if i'm feeling spicy!
8. Enjoy Immediately: Burrata is best served fresh, so dig in right away! This dish is great on its own as a light meal, or as a side dish to grilled chicken or fish. Heck, I even had it with a steak once!