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.