Incredible Grilled Zucchini with Burrata and Pine Nuts – A Mediterranean Delight!

Grilled zucchini is a true summertime treat, and when paired with creamy burrata and crunchy pine nuts, it transforms into a Mediterranean masterpiece. This simple yet flavorful dish is perfect for any occasion, whether you’re looking for a light appetizer or a side to complement your main meal. With just a few ingredients, you’ll create a vibrant, mouthwatering dish that’s both healthy and satisfying. Plus, grilling zucchini adds that smoky charred flavor without making it soggy, making it the ideal foundation for this fresh and indulgent recipe.

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History or Background

Zucchini, a member of the squash family, has its origins in the Americas but became a key ingredient in Mediterranean cuisine after being introduced to Europe in the 19th century. Known for its versatility, zucchini can be grilled, sautéed, baked, or even eaten raw. The combination of grilled zucchini with rich burrata and toasted pine nuts is a classic Mediterranean pairing that highlights fresh, seasonal ingredients. Burrata, a creamy Italian cheese made from mozzarella and cream, adds a decadent touch to the dish, while pine nuts offer a delicate crunch and a subtle, nutty flavor. This dish blends the rustic simplicity of Italian cooking with the vibrant, health-conscious flavors of the Mediterranean.

Ingredients for Grilled Zucchini with Burrata and Pine Nuts

This Grilled Zucchini with Burrata and Pine Nuts recipe uses fresh, high-quality ingredients to bring out the best flavors in every bite.

• Zucchini: The star of the dish, zucchini is light, tender, and absorbs the smoky flavors from grilling. You can opt for yellow squash as an alternative if you prefer a slightly sweeter taste.
• Burrata: A soft, creamy Italian cheese that’s a more luxurious version of mozzarella. If burrata is unavailable, fresh mozzarella or ricotta can be used, though they will offer a different texture.
• Pine Nuts: These little nuts provide a toasty crunch that complements the creaminess of the burrata. You can swap pine nuts for other nuts, such as slivered almonds or walnuts, for a different texture and flavor.
• Olive Oil: Extra virgin olive oil enhances the grilled flavor and keeps the zucchini from sticking to the grill. You can experiment with flavored oils, like garlic or basil-infused oil, for an extra depth of flavor.
• Fresh Basil: Adds a burst of freshness and herbaceous flavor that ties everything together. If basil isn’t in season, fresh mint or arugula can be used as a substitute.

How to Make Grilled Zucchini with Burrata and Pine Nuts

1. Preheat the Grill: Start by preheating your grill to medium-high heat, around 400°F (200°C). This ensures your zucchini will cook quickly and evenly, achieving a perfect char without becoming too soft.
2. Prepare the Zucchini: Slice the zucchinis lengthwise into half-inch thick planks. This thickness ensures they cook through without becoming mushy, maintaining a slight bite.
3. Season the Zucchini: Drizzle olive oil over both sides of the zucchini slices. Season generously with salt and pepper. This helps enhance the zucchini’s natural flavor while also preventing it from sticking to the grill.
4. Grill the Zucchini: Place the zucchini slices on the grill and cook for about 4-5 minutes per side. You’ll want them to be charred and tender but not too soft. The grill marks add that smoky flavor, which is key to this dish.
5. Toast the Pine Nuts: While the zucchini is grilling, place a skillet over low heat. Toast the pine nuts for about 3-4 minutes, stirring occasionally until they are golden brown and fragrant. Be careful, as pine nuts burn easily.
6. Assemble the Dish: Once the zucchini is grilled, arrange it on a serving platter. Tear the burrata into chunks and scatter it over the zucchini slices. Sprinkle the toasted pine nuts over the top.
7. Garnish and Serve: Finish with a generous sprinkle of fresh basil leaves and drizzle with a little more olive oil before serving. This final touch enhances the dish’s richness and adds a beautiful, aromatic finish.

Pro Tips

1. Don’t Overcrowd the Grill: To ensure your zucchini gets those perfect grill marks and cooks evenly, avoid overcrowding the grill. Give each zucchini slice enough space for the heat to circulate around it.
2. Use Fresh Burrata: Burrata is best enjoyed fresh, as it is creamy and delicate. If you’re unable to find burrata, look for fresh mozzarella, but be mindful that the texture will differ. Also, use whole milk mozzarella for the richest flavor.
3. Preheat the Grill Well: A hot grill is key to preventing the zucchini from becoming mushy. The zucchini should sizzle when it hits the grates—this helps seal in moisture and gets a good char on the surface.

Serving Ideas or Usage Tips

This Grilled Zucchini with Burrata and Pine Nuts is perfect as an appetizer, side dish, or even a light main course. Its fresh and rich flavors pair wonderfully with grilled meats like lamb, chicken, or fish. You can also serve it alongside a grain salad or Mediterranean hummus for a complete spread.

For a more substantial meal, add a drizzle of balsamic glaze or a sprinkle of pomegranate seeds to elevate the flavors and give it a pop of color. This dish is also a fantastic option for summer picnics or barbecues, where it can be served either warm or at room temperature.

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Storage Advice or Shelf Life Information

This Grilled Zucchini with Burrata and Pine Nuts is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The zucchini may lose some of its crispness, but the flavors will still be delicious.

To keep the burrata from becoming watery, store it separately and add it to the dish just before serving. The pine nuts can also be stored in a separate container to maintain their crunch.

If you’re planning to store the dish for longer, consider prepping the zucchini and pine nuts in advance and grilling them fresh when ready to serve.

FAQs

How do you grill zucchini so it is not mushy?
To avoid mushy zucchini, slice it into thicker planks (about half an inch) and grill it on medium-high heat. This ensures the zucchini cooks through without becoming too soft. Don’t overcrowd the grill to allow the zucchini to sear properly and hold its shape.

How long should you marinate zucchini before grilling?
Marinating zucchini for about 10-15 minutes before grilling is sufficient. This allows the zucchini to absorb the flavors of the olive oil, salt, and pepper, but doesn’t make it too soggy.

What is the best way to grill zucchini?
The best way to grill zucchini is by slicing it lengthwise into thick planks, drizzling with olive oil, and seasoning it generously with salt and pepper. Grill over medium-high heat for 4-5 minutes per side until charred and tender, but not mushy.

Why is my grilled zucchini soggy?
Grilled zucchini can become soggy if it’s sliced too thin or cooked at too low of a heat. Make sure to use thicker slices and cook the zucchini on a preheated grill. Avoid soaking the zucchini in marinade for too long, as excess moisture can cause it to become soggy.

Conclusion

This Grilled Zucchini with Burrata and Pine Nuts recipe is the perfect combination of fresh, smoky, creamy, and crunchy. It’s easy to make, full of Mediterranean flavors, and perfect for any occasion. Whether you’re serving it as an appetizer, side dish, or light main, it’s sure to impress your guests and elevate your summer meals. Try it today and savor the delicious simplicity!

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