Grilled Marinated Zucchini with Burrata
User Reviews
5
Grilled Marinated Zucchini with Burrata
Description
Grilled Marinated Zucchini with Burrata combines thin strips of zucchini that are salted and dried to remove excess moisture, then marinated in red wine vinegar, garlic, and olive oil to infuse flavor. The zucchini is quickly grilled over high heat to achieve slight char marks and softness without losing its structure. The warm, slightly smoky zucchini is finished with cool, creamy burrata which adds a mellow richness. Toasted pine nuts bring a nutty crunch, while a touch of crushed red pepper flakes adds gentle heat.
The grilling technique ensures the zucchini develops depth without becoming mushy. The marinating step enhances the fresh vegetable with bright acidity and garlic notes. Burrata complements the zucchini’s texture and flavor beautifully, making this dish an elegant but straightforward vegetable option. It pairs well with grilled meats or can be served as part of a summer spread.
Ingredients
- 4 zucchini sliced into thin strips
- salt kosher salt
- black pepper kosher salt
- 2 tablespoons red wine vinegar
- 2 garlic minced, cloves
- ⅓ cup olive oil
- 8 ounces burrata cheese
- ⅓ cup pine nuts toasted
- pinch red pepper flakes crushed
Instructions
- Preheat the grill to high. Let it heat for 10 to 15 minutes. Line a baking sheet with a kitchen towel or paper towels.
- Cut the zucchini into thin slices, about ¼ inch. I find this works best with a knife, as I actually like the slices about ¼ inch thick. If you’d like thinner slices, you can use a mandolin or vegetable peeler.
- Place the zucchini strips on the towel lined sheet and sprinkle all over with salt. Let sit for 20 minutes.
- Whisk together the red wine vinegar, garlic and olive oil with a big pinch of salt and pepper. Set it aside. I also toast the pine nuts at this time! I place them in a nonstick skillet over medium-low heat. Stir and shake the pan until golden and toasty - about 5 minutes. Do not walk away from the pan!
- The zucchini will have released a lot of liquid by now, so pat it completely dry with a paper towel. Place the zucchini directly on the grill. Grill for 1 to 3 minutes per side, just until grill marks appear and it starts to soften. Remove the zucchini from the grill.
- Place the zucchini in a baking dish or on a platter. Drizzle with the vinaigrette and let it sit for 5 to 10 minutes to marinate in the dressing. I turn the pieces a few times so they are covered all over with the dressing. Top with the burrata cheese and pine nuts. Add a pinch of crushed red pepper flakes and serve!
User Reviews
Overall Rating
5
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