Mediterranean Zucchini with Burrata
Ingredients
- 2 medium zucchini squash washed and sliced into ¼-inch rounds
- 3 tablespoons olive oil
- 1½ cups roughly chopped oyster mushrooms*
- 1 15.5-ounce can of chickpeas
- 1 small yellow onion thinly sliced into half-rounds
- Drizzle of chili oil
- Sprinkle of salt
- 1 8-ounce container of burrata
- Sprinkle of smoked paprika
Notes
Preheat oven to 450 degrees.
Layer the zucchini in a single layer on parchment-lined cookie sheet and cook on each side until slightly brown, usually 3-4 minutes on each side.
In a medium sauté pan, heat the oil over medium high heat. When the pan is hot and the oil is shimmering, add the mushrooms, chickpeas, and onions and cook for 3-5 minutes until the onions are somewhat translucent, then drizzle with chili oil and sprinkle with salt.
When the zucchini is done, add it to the mushroom, onion and chickpea mixture.
Plate on a platter and top with burrata.
Sprinkle with smoked paprika and drizzle with chili oil.
Serve and enjoy!
*I used a combination Foraging Gold and traditional oyster, but most types of mushrooms would work.
Serves 6-8
Gluten free and vegetarian (vegan without the burrata).
Jeni Wheeler is the heart and vision behind the Family Table Collaborative, a nonprofit on a mission to nourish both body and spirit. Since its founding, FTC has shared over 205,000 meals and rescued 100,000 lbs of fresh produce – turning waste into wellness and food into hope. A proud member of Chef José Andrés’ World Central Kitchen Chef Corps, Jeni also lends her voice to the MA Anti-Hunger Task Force and Les Dames d’Escoffier. With an MBA in Social Entrepreneurship from Babson, she inspires through teaching, speaking, and proving that passion truly fuels purpose. Learn more at familytablecollaborative.org.
Jeni Wheeler is the heart and vision behind the Family Table Collaborative, a nonprofit on a mission to nourish both body and spirit. Since its founding, FTC has shared over 205,000 meals and rescued 100,000 lbs of fresh produce – turning waste into wellness and food into hope. A proud member of Chef José Andrés’ World Central Kitchen Chef Corps, Jeni also lends her voice to the MA Anti-Hunger Task Force and Les Dames d’Escoffier. With an MBA in Social Entrepreneurship from Babson, she inspires through teaching, speaking, and proving that passion truly fuels purpose. Learn more at familytablecollaborative.org.
