Giada De Laurentiis Zucchini Crudo with Burrata: A Stunning Healthy Italian Recipe Made Simple

When Giada De Laurentiis says zucchini can be eaten raw, I listen. I found this crudo on Giadzy Recipes, tried it once, and now my fridge is basically a zucchini storage unit. Raw zucchini just got promoted from sidekick to star.

It’s everything I love about healthy Italian recipes—fresh basil, burrata, and olive oil—without any actual cooking. Honestly, the hardest part is not eating it straight off the plate.

Giada’s Zucchini Crudo with Burrata Salad

Giada De Laurentiis proves once again that she’s the queen of Italian simplicity with this zucchini crudo—the chic new cousin of Caprese salad. Thin zucchini, fresh basil, creamy burrata, and a drizzle of good olive oil make this the kind of dish that looks fancy but takes almost no effort.

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Prep Time 15 minutes mins

Course Appetizer

Servings 4

EQUIPMENT (PAID LINKS)

• Cutting board
• Sharp knife or mandoline slicer
• Large bowl
• Strainer
• Large plate

Ingredients

  

1x2x3x

• 2 medium zucchini thinly sliced (about 1/8 inch thick)
• 1 teaspoon kosher salt
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• Black pepper to taste
• 1/4 cup fresh basil leaves torn if large
• 4 ounces burrata cheese torn into bite-size pieces
• 1 tablespoon extra-virgin olive oil

Instructions

• Slice and Salt Zucchini: Thinly slice the zucchini with a knife or mandoline. Place the slices in a large bowl, sprinkle with kosher salt, and let sit for 10 minutes to soften. Drain any liquid.
  2 medium zucchini, 1 teaspoon kosher salt
  
• Layer and Season: Arrange the zucchini slices on a large plate. Sprinkle with lemon zest, drizzle with lemon juice, and season lightly with black pepper.
  2 teaspoons lemon zest, 2 tablespoons fresh lemon juice, Black pepper
  
• Add Burrata and Basil: Scatter basil leaves and torn burrata pieces over the zucchini.
  1/4 cup fresh basil leaves, 4 ounces burrata cheese
• Finish with Olive Oil: Drizzle extra-virgin olive oil over the top and serve immediately.
  1 tablespoon extra-virgin olive oil

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How to Hack Giada’s Zucchini Crudo Without Losing the Magic

Don’t Skip the Salt

Yes, salting the zucchini feels like an extra step, but it’s not optional unless you’re into watery, floppy veggies. Let them sit with salt for a few minutes and drain off the liquid—it’s the secret to zucchini that tastes like an actual dish and not sad rabbit food. Think of it as zucchini’s spa day.

Burrata vs. Mozzarella

If you can’t find burrata, fresh mozzarella will totally work. I’ve even pulled apart mozzarella string cheese when that’s all I had on hand, and nobody complained. Cheese is cheese, and honestly, it’s always the star.

Lemon: Zest and Juice

Giada uses lemon zest, which is lovely, but I say squeeze in some juice too. It brightens everything up and makes the zucchini taste fresher. Basically, when in doubt, add more lemon.

Basil, or Whatever’s in the Fridge

Fresh basil is perfect, but if you only have parsley or arugula hanging around, toss that in. I’ve even used fresh oregano when I was desperate. This recipe is forgiving—don’t let one missing herb ruin your vibe.

Olive Oil Matters (But Don’t Overthink It)

Yes, Giada would want you to use fancy extra-virgin olive oil. But if your bottle came from the discount shelf at the grocery store, it’ll still do the job. The drizzle is more about attitude than pedigree.

Make It Ahead (Kind Of)

This dish is best fresh, but you can salt and slice the zucchini earlier in the day. Just keep it covered in the fridge and assemble right before serving. Trust me, soggy pre-dressed zucchini is not the leftover you want.