Fustini's Oils and Vinegars
Grilled Zucchini with Burrata

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Grilled Zucchini with Burrata

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Grilled Zucchini with Burrata



Prep Time35 min Cook Time5 min Total Time40 min Servings4 Gluten Free

Ingredients

  • 4 zucchini squash, sliced into thin strips
  • kosher salt and pepper
  • 2 tablespoons Fustini's Vinoso wine vinegar
  • 2 garlic cloves, minced
  •  cup Meyer Lemon olive oil
  • 8 ounces burrata cheese
  •  cup pine nuts, toasted
  • pinch crushed red pepper flakes

Hint

A great recipe to substitute any herb-infused olive oil or the Gremolata olive oil. Adapted from howsweeteats.com


Directions

Step 1. 

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. (use a mandolin or vegetable peeler for thinner slices). Place the zucchini strips on the towel-lined sheet and sprinkle all over with salt. Let sit for 20 minutes.


Step 2. 

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. 


Step 3. 

Pat the zucchini 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.


Step 4. 

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!




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