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Recipe details
Zucchini roulades filled with burrata, with bratwurst and ridged penne
Tender zucchini ribbons rolled around fresh burrata, served with lemon-basil ridged penne and a fully cooked fresh bratwurst link. A dinner idea with ingredients and cooking steps in one place.
≈ 208 kcal/100 g · ≈ 882 kcal/serving
40 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Ridged Penne100 g
Fresh Bratwurst110 g
Burrata125 g
Small zucchini180 g
Olive oil15 ml
Lemon1 lemon
Fresh basil leaves10 g
Kosher salt1.5 tsp
Black pepper0.3 tsp
Cookware and utensils
Large pot
Large skillet
Slotted spoon
Cutting board and chef’s knife
Tongs
Directions
01
Boil the ridged penne in salted water until al dente, following the package timing.
Products
Ridged Penne — 100 g; Kosher salt — 1.5 tsp
Action
Boil
Time
11 min
Temperature
boiling water
02
Drain the penne and reserve 60 ml (¼ cup) of its cooking water.
Products
Ridged Penne — 100 g
Action
Drain
Time
2 min
Temperature
hot
03
Slice the zucchini lengthwise into four thin ribbons.
Products
Small zucchini — 180 g
Action
Slice
Time
4 min
Temperature
room temperature
04
Heat half the olive oil in a skillet over medium heat.
Products
Olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
medium heat, about 175°C/350°F
05
Cook the zucchini ribbons until flexible and lightly browned.
Products
Small zucchini — 180 g
Action
Cook
Time
5 min
Temperature
medium heat
06
Cook the fresh bratwurst in the same skillet, turning it, until its center reaches 160°F/71°C.
Products
Fresh Bratwurst — 110 g
Action
Cook
Time
12 min
Temperature
medium heat; internal temperature 160°F/71°C
07
Stir the penne with the remaining olive oil, lemon juice, lemon zest, basil, pepper, and enough reserved pasta water to coat.
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