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This grilled marinated zucchini with burrata is a dish that turns humble summer squash into a showstopper appetizer or light main course. With creamy burrata, crunchy pine nuts, and a zippy vinaigrette, it is the definition of peak garden produce. I have served this for garden parties and laid-back weeknight dinners and it always disappears before I can even refill water glasses.
I discovered this method one July when my neighbor dropped off armfuls of zucchini I had burrata on hand and plenty of pine nuts from baking
Ingredients
- Zucchini squash: Select ones that feel firm and heavy for their size for the freshest texture
- Kosher salt and pepper: Use quality kosher salt for seasoning and freshly cracked black pepper for a peppery bite
- Red wine vinegar: Gives tang and brightness choose a bottle with deep color and balanced acidity
- Garlic cloves: Fresh garlic infuses the vinaigrette with its spicy pungent aroma
- Olive oil: A good extra virgin variety brings all the flavors together and coats the grilled vegetables
- Burrata cheese: This creamy cheese is the star for its rich and indulgent flavor opt for fresh
- Pine nuts: These add a satisfying crunch and subtle nuttiness toast them for the best flavor
- Crushed red pepper flakes: Optional but recommended for a little heat
Step-by-Step Instructions
- Preheat the Grill:
- Allow your grill to heat on high for 10 to 15 minutes so it is searing hot. Grilling on a wellheated grate delivers those beautiful char marks and a smoky flavor.
- Prep the Zucchini:
- Slice the zucchini into strips about one quarter inch thick. Use a sharp knife and try to keep each piece similar in thickness for even cooking.
- Salt and Drain:
- Sprinkle the sliced zucchini generously with kosher salt and arrange them on a kitchen or paper towel. Let them sit for 20 minutes which draws out excess moisture and helps with grilling.
- Mix the Vinaigrette and Toast Pine Nuts:
- Combine red wine vinegar minced garlic olive oil and a good pinch of salt and pepper in a small bowl. Whisk until emulsified. At the same time toast the pine nuts in a dry nonstick skillet over medium low heat. Stir and watch constantly until golden and fragrant about 5 minutes.
- Dry and Grill the Zucchini:
- After the zucchini has rested pat each strip completely dry with another towel. Place the dry zucchini directly onto the preheated grill. Grill for 1 to 3 minutes per side until grill marks appear and slices soften but do not collapse. Remove from grill.
- Marinate and Assemble:
- While the zucchini is still warm lay it on a platter or shallow dish. Drizzle over the vinaigrette making sure all the pieces get coated. Let them sit for five to ten minutes tossing once or twice so the flavor soaks in.
- Top and Serve:
- Tear the burrata cheese over the marinated zucchini. Scatter with toasted pine nuts and a big pinch of crushed red pepper flakes if desired. Serve right away.
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My favorite part of this recipe is the moment burrata hits the warm zucchini and its creamy center starts to melt. Just thinking about it reminds me of a warm night we lingered under the patio lights everyone reaching for scoops straight from the platter.
Storage Tips
Keep any leftover marinated zucchini in an airtight container in the refrigerator. The zucchini will soften further but is delicious cold. Burrata is best enjoyed right after serving so for leftovers store it separately and add it fresh the next day.
Ingredient Substitutions
Swap pine nuts for slivered almonds or walnuts if you prefer. Try mozzarella or ricotta instead of burrata in a pinch. White wine vinegar or lemon juice works well if you do not have red wine vinegar. Fresh basil or mint scattered on top can add another flavorful twist.
Serving Suggestions
Serve as part of a summer antipasto spread with crusty bread and olives. Layer on grilled sourdough for a zucchini and burrata bruschetta. Top with poached eggs for a hearty brunch dish. Or enjoy alongside grilled fish or chicken for a full meal.
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This dish is special because it is unfussy yet delivers bold layered flavors. The creaminess of burrata and the smoky char of zucchini feel like pure summer in every bite. Share it straight off the grill and watch the crowd gather.
Frequently Asked Questions
- → How do I achieve perfect grill marks on zucchini?
Ensure the grill is fully preheated and zucchini slices are well dried before grilling. Grill each side for 1 to 3 minutes without moving them too much, which allows clear marks to develop.
- → Can I prepare this dish ahead of time?
You can grill and marinate the zucchini in advance, but add burrata and pine nuts just before serving to keep textures fresh.
- → Is there a substitute for burrata?
Fresh mozzarella or ricotta work well if burrata isn't available, though burrata offers a creamier texture.
- → How should I toast pine nuts?
Place pine nuts in a dry skillet over medium-low heat, stirring frequently until golden and fragrant, about 5 minutes.
- → What can I serve alongside this dish?
Enjoy it with grilled bread, alongside grilled meats, or as part of a summer salad spread.