Time: 45minutes

Servings: 8-10

Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil

8 medium zucchini (about 3.25 lbs) -halved lengthwise, seeded and cut into 1/3-inch dice

3 lemon thyme sprigs

Kosher salt

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

1/2 cup castelvetrano olives – pits removed and chopped

Freshly ground pepper

3/4 lb burrata or buffalo mozzarella, sliced

Thinly sliced squash blossoms, for garnish

Directions

1. In a very large skillet, heat 2 tablespoons of the olive oil. Add 1/3 of the zucchini, 1 lemon thyme sprig, a generous pinch of salt and 1/4 cup of water and cook over moderately high heat, stirring occasionally, until the zucchini is barely tender and the water has evaporated, about 5 minutes; add more water if the zucchini starts to brown. Transfer the zucchini to a baking sheet to cool; discard the thyme sprig. Wipe out the skillet and repeat twice more with the remaining olive oil, lemon thyme, zucchini and salt, adding 1/4 cup of water to each batch.

2. In a large bowl, toss the cooled zucchini with the grated lemon zest, lemon juice and olives. Season with salt and pepper and transfer to a serving platter. Arrange the burrata over the zucchini, garnish with thinly sliced squash blossoms, if using, and serve.

Food & Wine

August 2013

CONTRIBUTED BY Tom Colicchio