Slow Cooked Courgettes (Zucchini) With Burrata

These delicious slow cooked courgettes (zucchini) are sure convert any courgette (zucchini) haters out there. The key to turning this water-dense vegetable into something truly delicious is slow cooking it in lots of good-quality olive oil. Add some creamy burrata and a chilli-spiked vinaigrette, and you’ve got yourself a wonderful summery dish, perfect for a hot summer’s evening. Let’s delve into what makes this dish special, starting with the ingredients.

Table of Contents

• Ingredient Breakdown
• Why Slow Cooking Courgettes (Zucchini) Makes Them SO Much Better
• How To Successfully Slow Cook Courgettes (Zucchini)
• What is Burrata?
• Hot Honey Vinegar: A Game-Changer
• Serving Suggestions
• Final Touches
• More Courgette (Zucchini) Goodness!

Ingredient Breakdown

• Extra-Virgin Olive Oil: Essential for slow-cooking the courgettes, adding richness and depth to the dish.
• Courgettes (aka zucchini): When cooked slowly, they become jammy and flavorful, absorbing the extra-virgin olive oil and seasonings beautifully.
• Garlic: Adds a fragrant, savoury depth that complements the sweet and mellow courgettes (zucchini).
• Fresh Mint: Brings a burst of freshness and a subtle herbal note that lifts the entire dish. You’d be surprised by how well it pairs with the courgettes (zucchini). I promise it’s not minty!
• White Wine Vinegar: Adds acidity and brightness, balancing the richness of the extra-virgin olive oil and burrata. This can be substituted for your vinegar of choice.
• Honey: Introduces a touch of sweetness, enhancing the natural flavours of the courgettes (zucchini) and creating a delightful contrast with the vinegar. This can be substituted for agave nectar.
• Chilli Paste: Adds a spicy kick to the vinaigrette, providing a warm heat that rounds out the dish. My preferred chilli pastes for this recipe are calabrian chilli oil or harissa – very different vibes but both delicious!
• Burrata: Creamy and decadent, it adds a luxurious texture and mild flavour that pairs perfectly with the courgettes.
• Crusty Bread: Ideal for soaking up the delicious vinaigrette and olive oil, making every bite a delight.

Why Slow Cooking Courgettes (Zucchini) Makes Them SO Much Better

Courgettes often get a bad rap for being bland and watery, but slow-cooking them completely transforms them, turning the humble vegetable into a true culinary delight. Here’s why this method works so well:

• Concentration of Flavours: Courgettes have a high water content. Slowly cooking them in lots of extra-virgin olive oil draws out of the moisture, which concentrates their flavour, allowing their natural sweetness and nuttiness to develos. The result is jammy, slightly caramelised courgettes that taste so, so good.
• Fantastic Texture: The slow-cooking process breaks down the courgettes just enough to make them tender and luscious, without becoming complete mush.
• Perfect Balance: The combination of tender courgettes, creamy burrata, and the spicy-sweet-hot honey vinegar creates a perfectly balanced dish that hits all the right notes.

How To Successfully Slow Cook Courgettes (Zucchini)

• Generous Use of Extra-Virgin Olive Oil: Start by heating a generous glug of extra-virgin olive oil in a large Dutch oven. The oil not only prevents the courgettes from sticking but also infuses them with rich, fruity notes as they cook.
• Slow and Steady: Cooking the courgettes over medium heat for 25-30 minutes allows them to break down slowly. Stir occasionally to ensure even cooking and to develop those delicious caramelised bits at the bottom of the pan.
• Garlic and Mint Finish: Adding garlic towards the end of the cooking process ensures it doesn’t burn and become bitter. The fresh mint, stirred in off the heat, adds a refreshing contrast to the rich, jammy slow cooked courgettes.

What is Burrata?

Burrata is a soft Italian cheese made from cow or buffalo milk. It’s known more for its luxurious texture than for its flavour. Think of it as mozzarella’s more indulgent cousin – a firm outer shell, which gives way to a creamy, buttery interior that practically melts in your mouth. Taste-wise, burrata is very mild and delicate, offering a subtle milky sweetness that doesn’t overwhelm, making it incredibly versatile in the kitchen.

The real magic of burrata lies in its texture. When you slice into it, the soft, rich centre oozes out, adding a luscious, velvety touch to any dish. It’s perfect for adding a touch of luxury to salads, where it balances the freshness of the greens. It pairs beautifully with roasted vegetables, enhancing their natural sweetness, and works wonders in pasta dishes, melting into a creamy sauce. Burrata is also fantastic on pizzas, adding a decadent finish, or simply served with ripe tomatoes and a drizzle of high-quality olive oil. It’s all about that melt-in-the-mouth texture that elevates any meal to something special.

Hot Honey Vinegar: A Game-Changer

The hot honey vinegar dressing adds a dynamic layer of flavour. Here’s how it transforms this slow cooked courgette dish:

• Pan Drippings Magic: After removing the courgettes, the same Dutch oven is used to make the dressing. The bits left in the pan from cooking the courgettes add an extra depth of flavour to the vinaigrette.
• Balancing Act: The combination of white wine vinegar, honey and chilli paste creates a perfect balance of tangy, sweet and spicy. This trio enhances the natural sweetness of the courgettes and adds a kick that complements the creamy burrata.
• Versatility: This hot honey vinegar can be drizzled over other dishes too. Think roasted vegetables, grilled meats and salads.

Serving Suggestions

While this dish is delightful as-is, there are several creative ways to serve it:

• Stirred Through Pasta: Toss the slow cooked courgettes and burrata with your favourite pasta for a quick and delicious meal. The creamy burrata will create a luscious sauce that coats the pasta beautifully.
• Baked in Pastry: Use the courgettes and burrata as a filling for a savoury tart or galette. Layer the courgettes on puff pastry, top with burrata, and bake until golden and crispy.
• On a Bed of Grains: Serve the courgettes and burrata over a bed of quinoa, farro or rice for a hearty and wholesome meal. The grains will soak up the flavorful dressing, making each bite delicious.
• As a Topping for Crostini: Spread the courgettes and burrata on toasted baguette slices for a simple yet elegant appetiser. Drizzle with the hot honey vinegar for an extra burst of flavour.
• As a Side Dish: Pair this dish with grilled chicken or fish for a complete meal. The flavours of the courgettes and burrata will complement the protein beautifully.

Final Touches

• Seasoning: Always taste and adjust the seasoning of both the courgettes and the vinaigrette before serving. A final sprinkle of salt and a few cracks of black pepper can make all the difference.
• Fresh Herbs: Garnish with extra fresh mint or even some basil for added freshness and colour.
• Texture Contrast: Consider adding a handful of toasted pine nuts or hazelnuts for an added crunch that will contrast nicely with the soft courgettes and creamy burrata.

More Courgette (Zucchini) Goodness!

If you love this recipe, you’ll love these other courgette (zucchini) recipes:

• Caramelised Courgette (Zucchini) Pasta: This is definitely one of those recipes that’s greater than the sum of its parts. It only uses 6 ingredients, but it’s packed with flavour and is so nice and savoury.
• Crispy Courgettes (Zucchini) with Whipped Feta and Honey: This might just be the best side dish, ever. The batter is light and crisp and the za’atar and pul biber pack a flavourful punch. Served with garlicky whipped feta and honey, this crispy courgette number really is the perfect combination of flavours and textures.
• Confit Courgette (Zucchini) and Tomato Pasta: This confit courgette and tomato pasta is so fresh and summery, perfect for a meat-free dinner. Make sure you save the confit oil as it’s absolutely delicious. It’s great in salad dressings, tossed through pasta and veg, drizzled over grilled meats and fish, on pizzas… the possibilities are endless!

In short, these slow cooked courgettes with burrata and hot honey vinegar are a celebration of summer’s bounty, combining fresh, vibrant ingredients into a dish that’s both comforting and elegant. Whether you serve it as a side dish, a main course or a unique appetiser, it’s sure to impress. Enjoy making and sharing this delightful recipe with family and friends, and watch as even the most ardent courgette sceptics become converts!