This grilled zucchini is tossed in a bright red wine vinaigrette, topped with creamy burrata and finished with toasted pine nuts for a satisfying crunch. An ideal summer side that’s full of flavor and texture.
I’ve discovered a new favorite way to enjoy zucchini.
If you love briny, tangy flavors and the contrast of smoky grilled veggies with soft cheese, this dish is for you. The combination of charred zucchini, bright vinaigrette and oozy burrata is irresistible.
I’ve been craving something like this ever since making grilled peppers with burrata a while back — the charred vegetables plus tangy dressing and creamy cheese is a winning formula. Given my love of zucchini, I knew this would be special.
So glad I was right.
And it’s easy to prepare. I slice the zucchini, sprinkle it with salt to draw out excess moisture, grill until lightly charred, then let it sit briefly in a red wine vinaigrette to absorb flavor. Finish with burrata, toasted pine nuts and a pinch of red pepper flakes.
DEVOUR.
The zucchini becomes smoky from the grill and gains a bright, slightly briny note from the dressing. Marinating for just a few minutes softens it so the texture is tender but still holds up. The burrata adds a luscious, creamy finish while toasted pine nuts bring buttery crunch.
This is my go-to summer side, and honestly it’s hearty enough to eat as a main if you want. I often serve it alongside BBQ grilled spatchcock chicken or a simply grilled steak. Toasted sourdough also works wonderfully — use it to soak up any extra vinaigrette or pile the zucchini and burrata on top.
These flavors are simple and seasonal, and the recipe comes together quickly — great for weeknight dinners or weekend gatherings. The contrast of warm, charred zucchini and cool, creamy burrata is what makes this dish stand out.
Grilled Zucchini with Burrata and Pine Nuts
Grilled Marinated Zucchini with Burrata
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Ingredients
- 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
Instructions
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Preheat a grill to high and let it heat for 10 to 15 minutes. Line a baking sheet with a clean kitchen towel or paper towels.
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Trim and slice the zucchini into thin strips, about 1/4 inch thick. A knife works well for this thickness; use a mandolin or peeler for thinner slices.
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Arrange the zucchini on the towel-lined sheet and sprinkle evenly with kosher salt. Let sit for 20 minutes to draw out excess moisture.
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Whisk together red wine vinegar, minced garlic, olive oil and a generous pinch of salt and pepper to make the vinaigrette. Meanwhile, toast the pine nuts in a dry nonstick skillet over medium-low heat, stirring frequently, until golden and fragrant, about 5 minutes.
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Pat the zucchini dry with paper towels. Grill the strips directly over high heat for 1 to 3 minutes per side, until grill marks appear and the zucchini starts to soften. Remove from the grill.
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Transfer the zucchini to a platter or shallow dish, drizzle with the vinaigrette and let it marinate for 5 to 10 minutes, turning the pieces so they absorb the dressing. Top with torn or whole burrata, sprinkle with toasted pine nuts and a pinch of crushed red pepper flakes, then serve.
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