Grilled Zucchini with Burrata

Grilled Zucchini with Burrata

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2 large zucchini, cut lengthwise on the bias into roughly 1/4-inch thick slices
1 1/2 tbsp evoo
1-1 1/2 teaspoon white wine vinegar, separated
1 clove garlic, minced
2 tablespoon basil, chiffonaded
1 tbsp flat-leaf parsley, minced
1 ball of burrata cheese


Heat a grill pan over moderately-high heat. In a large glass or stainless-steel bowl, toss the zucchini with 1 tbsp evoo, 1/2 tsp vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.  Grill zucchini, turning once, until tender, with defined grill marks, about 3 minutes per side.  Return the zucchini to the bowl, drizzle on remaining evoo and vinegar.  Add garlic and herbs.  Toss to coat.  Season with s&p.  Set aside to cool slightly.
Plate zucchini and top with burrata.  Drizzle the oil and vinegar mixture over the burrata and zucchini.  Serve.