Ingredients

The following ingredients have 3 Servings
  • 4 zucchini squash, (sliced into thin strips)
  • kosher salt and pepper
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, (minced)
  • ⅓ cup olive oil
  • 8 ounces burrata cheese
  • ⅓ cup pine nuts, (toasted)
  • pinch crushed red pepper flakes

Instruction

  • 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!