Description
A comforting slow cooker recipe featuring tender courgettes infused with garlic and olive oil, topped with creamy burrata cheese and fresh basil for a luscious finish. Perfect for a wholesome vegetarian meal.
Ingredients
Scale
Vegetables
- 4 medium courgettes, sliced into half-moons (about 1/4-inch thick)
Dairy
- 8 ounces burrata cheese (handle gently to preserve its delicate nature)
Other
- 2 tablespoons olive oil (extra virgin for best flavor)
- 3 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 0.25 cup fresh basil, roughly chopped
- 1 tablespoon lemon juice (freshly squeezed from half a lemon)
Instructions
- Prepare the courgettes: Wash the courgettes thoroughly and slice them into half-moon shapes, about 1/4-inch thick.
- Oil the slow cooker: Drizzle the bottom of the slow cooker with olive oil to prevent sticking and add flavor.
- Add courgettes: Place the sliced courgettes evenly into the slow cooker.
- Add garlic: Sprinkle the minced garlic evenly over the courgettes for an aromatic base.
- Season: Add salt and freshly ground black pepper, then stir gently to combine the seasonings with the vegetables.
- Cook low and slow: Cover and cook on low heat for 4 to 5 hours until the courgettes become tender and flavorful.
- Add burrata: Once cooked, place the burrata cheese on top of the courgettes, cover, and let it soften for 10 minutes.
- Finish with lemon and basil: Drizzle freshly squeezed lemon juice over the dish and sprinkle with roughly chopped fresh basil before serving.
- Serve warm: Ensure each portion includes both creamy burrata and tender courgettes, serving immediately for the best texture and taste.
Notes
- Handle burrata delicately to maintain its creamy texture.
- Use extra virgin olive oil for enhanced flavor.
- Adjust seasoning according to taste before slow cooking.
- Slow cooking on low ensures the courgettes remain tender without becoming mushy.
- Serve warm to enjoy the contrast between warm courgettes and creamy burrata.