Grilled Marinated Zucchini Burrata (Print Version)
# Ingredients:
→ Main
01 -
4 zucchini, sliced lengthwise into 0.6 cm strips
02 -
Kosher salt, to taste
03 -
Black pepper, freshly ground, to taste
→ Vinaigrette and Toppings
04 -
2 tablespoons red wine vinegar
05 -
2 garlic cloves, finely minced
06 -
80 millilitres extra-virgin olive oil
07 -
8 ounces (225 g) burrata cheese
08 -
35 grams pine nuts, toasted
09 -
Pinch crushed red pepper flakes
# Instructions:
01 -
Heat grill to high for 10–15 minutes to ensure even temperature before use.
02 -
Slice zucchini into 0.6 cm strips using a sharp knife, mandoline, or vegetable peeler for consistent thickness.
03 -
Arrange zucchini slices on a towel-lined tray. Sprinkle with kosher salt and let sit for 20 minutes to draw out moisture.
04 -
Combine red wine vinegar, minced garlic, olive oil, salt, and black pepper in a bowl. Whisk well and set aside.
05 -
In a nonstick skillet over medium-low heat, toast pine nuts for approximately 5 minutes, stirring frequently until golden. Do not leave unattended.
06 -
Pat zucchini slices completely dry with paper towels to remove excess liquid.
07 -
Place zucchini strips directly on the heated grill. Cook for 1–3 minutes per side or until grill marks form and slices soften. Remove from grill.
08 -
Layer grilled zucchini on a platter or baking dish. Drizzle with prepared vinaigrette and allow to marinate for 5–10 minutes, turning pieces to coat evenly.
09 -
Top marinated zucchini with burrata, sprinkle with toasted pine nuts and a pinch of crushed red pepper flakes. Serve immediately.
# Notes:
01 -
For optimal flavor, allow zucchini to marinate fully before serving. Any extra vinaigrette may be served alongside.