Grilled Zucchini with Burrata, Tomato & Pine Nuts

serves 4 - 6

4 medium zucchini
4 ounces burrata (you could also use crumbled goat cheese, feta cheese or regular mozzarella)
about 12 cherry tomatoes, cut in half
3 Tablespoons pine nuts 
a few leaves of fresh basil, julienned or torn into pieces
sea salt and freshly ground pepper
extra virgin olive oil

Trim the zucchini ends.  Stand the zucchini upright. Using a sharp knife, remove a thin slice of the skin on one side.  Slice the zucchini into 1/4" - 3/8" slices.  You will get 3 slices from each zucchini. Lightly score the zucchini slices in a diagonal pattern on both sides.  Brush each side of zucchini with a little olive oil.  Season generously both sides with salt and pepper. 

Place the cherry tomatoes in a small bowl, drizzle with a little olive oil and season with salt and pepper. 

In a small dry skillet over medium heat, toast the pine nuts. Shake the pan as you toast them and keep checking until they are golden, about 5 minutes or so.  Be careful - they can go from golden to burnt very quickly.  Set aside in a small bowl to cool. 

Drain the burrata and place in a bowl.  Season with some salt and pepper.  The burrata will be at its best when you add a little salt, so don't skimp on this. 

Bring a stovetop grill to medium high heat or you can cook these outdoors on a grill.  Cook the zucchini slices until there are nice grill marks on each side, about 3 minutes a side. Place the zucchini on a large serving platter, in one layer. 

Assemble the dish by breaking up the burrata over the zucchini and  scattering the tomatoes and pine nuts. If you wanted to add another layer of richness, you can drizzle a little olive oil over the whole thing. Sprinkle the basil pieces over the whole dish.   Taste the burrata and, if needed, add a little more salt. Serve at room temperature. 


The Italian Dish
theitaliandishblog.com