Recipes Salad Vegetable Salad Recipes Burrata Salad with Fried Zucchini and Vegetable Chips Be the first to rate & review! 2 Photos This recipe combines creamy burrata with pan-fried zucchini, eggplant, and beet chips to make up a perfect crostini-style topping. You can add kale if you like and simply spoon onto thick slices of toasted sourdough. By Allrecipes Member Updated on February 10, 2021 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 medium beets 1 medium eggplant 4 tablespoons rapeseed oil, divided, or more as needed 1 pinch flaked salt 1 medium fresh zucchini, thinly sliced salt and freshly ground black pepper to taste 2 cloves garlic, crushed and finely chopped 4 sprigs parsley, chopped, or more to taste, divided 1 (4 ounce) ball burrata, torn 8 slices sourdough bread, or more to taste Directions Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Use a mandoline to thinly slice beets and eggplant into "chips." keeping them separate so eggplant does not turn red. Lightly drizzle with 1 tablespoon rapeseed oil and season with salt flakes. Lay out each vegetable piece on the prepared baking sheet without overlapping them. Bake in the preheated oven for 5 to 7 minutes. Turn each slice over and continue baking until crisp and golden, watching carefully so they don't burn, about 5 minutes. Meanwhile, heat 2 tablespoons oil in a large skillet over high heat. Add sliced zucchini and season with salt and pepper. Cook until zucchini begin to brown lightly. Add garlic and cook until fragrant, 1 to 2 minutes. Sprinkle with 1/2 of the parsley. Lay out burrata and pan-fried zucchini on a serving platter. Add eggplant and beet chips. Sprinkle with remaining parsley and another turn of black pepper. Brush sourdough slices with remaining oil. Heat a griddle pan over medium heat until it begins to smoke. Toast sourdough slices on the hot griddle for 1 minute. Flip and toast for 1 more minute. Serve toasted sourdough with the salad. I Made It Print Nutrition Facts (per serving) 416 Calories 21g Fat 44g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 416 % Daily Value * Total Fat 21g 27% Saturated Fat 7g 33% Cholesterol 20mg 7% Sodium 489mg 21% Total Carbohydrate 44g 16% Dietary Fiber 9g 30% Total Sugars 8g Protein 13g 27% Vitamin C 51mg 57% Calcium 90mg 7% Iron 4mg 24% Potassium 802mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.