Zucchini with Niçoise Olives and Burrata
Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 8 medium zucchini (about 3 1/4 pounds)—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 pitted Niçoise olives, chopped
- Freshly ground pepper
- 3/4 pound burrata or buffalo mozzarella, sliced
- Thinly sliced squash blossoms, for garnish (optional)
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