s GRILLED MARINATED ZUCCHINI WITH BURRATA ***
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s GRILLED MARINATED ZUCCHINI WITH BURRATA ***
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Instructions *** 8-21-21 good but boring, even with the burrata *** yield: 2 TO 4 PEOPLE prep time: 25 MINScook time: 5 MINSmarinating time: 10 MINStotal time: 40 MINS This grilled zucchini is marinated in a tangy vinaigrette, covered in creamy burrata cheese and sprinkled with toasted pine nuts for crunch. PRINT RECIPE PIN RECIPE 5 from 5 votes LEAVE A REVIEW » Sponsored by Rocket Mortgage | NMLS #3030 Sponsored Video Watch to learn more SEE MORE INGREDIENTS 4 zucchini squash, sliced into thin strips kosher salt and pepper 2 tablespoons red wine vinegar 2 garlic cloves, minced ? cup olive oil 8 ounces burrata cheese ? cup pine nuts, toasted pinch crushed red pepper flakes INSTRUCTIONS Sponsored by Rocket Mortgage | NMLS #3030 Sponsored Video Watch to learn more SEE MORE 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! This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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