Heat a tablespoon of olive oil in a pan over medium heat. Add thinly sliced zucchini and sauté until tender, about 5-7 minutes. Stir in minced garlic and lemon zest for the final minute.

Slice your crusty baguette in half and place it under the broiler or in a toaster oven until golden brown, roughly 3-5 minutes.

Generously spread a layer of olive pesto on the bottom half of the toasted baguette.

Place the creamy burrata onto the pesto, followed by a spoonful of the zucchini confit and a handful of fresh arugula.

Close the sandwich with the top half of the baguette and slice it in half for easier handling. Serve immediately while it’s still warm.