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