Grilled Ciabatta with Zucchini, Creamy Burrata Spread & Fresh Basil

Servings: 2

Time: 20 minutes

Ingredients

For the Zucchini:

• 1 small yellow zucchini, thinly sliced on a mandoline

• 1 small green zucchini, thinly sliced on a mandoline

• 1 tbsp extra virgin olive oil (plus more for finishing)

• 1 clove garlic, finely grated

• ½ tsp kosher salt

• Zest of ½ lemon

• Juice of ½ lemon

For the Bread:

• 1 ciabatta roll or small loaf, halved lengthwise

• Olive oil, for brushing

• 2 tsp Dijon mustard

For the Cheese Spread:

• ¼ cup Trader Joe’s burrata filling (or fresh burrata, torn)

• ¼ cup fat-free cottage cheese

• Salt and freshly ground black pepper, to taste

To Assemble:

• Fresh basil leaves, generous handful

Instructions

1. Prepare the Zucchini

1. In a skillet over medium heat, warm 1 tablespoon of olive oil.

2. Add the sliced yellow and green zucchini in a single layer.

3. Sprinkle with grated garlic, salt, and lemon zest.

4. Cook gently, stirring occasionally, for 3–5 minutes until the zucchini slices are tender but still hold their shape — you want them “relaxed,” not mushy.

5. Remove from heat, squeeze lemon juice over the top, and set aside.

2. Grill the Bread

1. Preheat a grill pan or skillet over medium-high heat.

2. Brush both sides of the ciabatta with olive oil.

3. Grill each side until golden and crisp, about 1–2 minutes per side.

4. While warm, spread Dijon mustard on the cut side of the bottom half.

3. Make the Cheese Spread

1. In a small bowl, mix the burrata filling and cottage cheese.

2. Season with salt and pepper to taste.

3. Spread the mixture generously on both the top and bottom halves of the grilled ciabatta, over the Dijon.

4. Assemble the Sandwich

1. Layer the cooked zucchini slices evenly over the cheese spread.

2. Top with fresh basil leaves, treating them like lettuce.

3. Drizzle with a little of the reserved zucchini oil for extra flavor.

4. Close the sandwich, press gently, and slice to serve.

Serving Suggestion

Serve warm or at room temp with a chilled white wine or lemon water. Drizzle with quick basil oil (basil + olive oil + pinch of salt) for extra flavor.