Katie Austin

Pesto Caesar Zucchini + Burrata

Pesto Caesar Zucchini + Burrata

You will not believe HOW incredible this dish is – it’s so simple and the perfect meal for those days you want a plant-based meal or you’re looking to make a mouthwatering app or side dish for your next dinner party. It pairs amazingly with your chicken or steak!


2 zucchinis, halved lengthwise

1 burrata

1/2 cup panko breadcrumbs

Seasonings: garlic seasoning, salt & pepper


1/4 cup Caesar dressing

2 tablespoon pine nuts

2 tablespoons packed basil

Handful of spinach

2 tablespoons Parmesan

1 tablespoon olive oil

Salt & pepper

Splash of water

1/2 lemon, squeezed

The recipe:

Preheat your oven to 375.

Halve your zucchinis lengthwise and score them (carefully) with a knife. Season with your salt and pepper, then place them facedown in your pan on medium heat with olive oil for 5 minutes.

Flip your zucchinis to be face up to bake.

If your pan is oven-safe, amazing! Place it in the oven for 20-25 minutes. However, if your pan isn’t oven-safe, transfer your zucchinis to a baking dish before placing them in the oven!

While your zucchini cooks, time to make your Pesto Caesar & breadcrumbs!

In a blender combine your Caesar dressing, pine nuts, basil, spinach, Parmesan, olive oil, salt & pepper, splash of water, and lemon juice. Blend till smooth.

Toast your breadcrumbs and garlic powder on the stovetop on low-medium heat for about 2-3 minutes, stirring constantly to ensure they don’t burn!

When your zucchini is done, layer them on top of your Pesto Caesar face up. Top with your burrata, breadcrumbs, and optional finely chopped basil to garnish!

Enjoy! xx