Grilled Zucchini with Burrata and Pesto is a simple summer side dish. This recipe comes together in minutes and combines the smokiness of the zucchini with the richness of the burrata cheese and earthiness of the pesto perfectly.
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Zucchini is such a great vegetable to use for side dishes, especially in the summer. If you garden, you know how easy it is to grow and can end up with more than you can eat!
This Grilled Zucchini is even tastier with the added burrata cheese and pesto. I like to add a balsamic drizzle, as well.
You can pair this with just about any chicken, steak or seafood meal or serve it as part of a vegetarian meal, maybe paired with a main dish like Baked Ravioli Casserole.
Why This Recipe Works
Grilling zucchini is a very quick and easy way to prepare this vegetable. It takes only minutes to grill the zucchini, then add the toppings.
It has great smoky, savory flavor that is accentuated with the added pesto and everyone’s favorite cheese – burrata!
This side dish is adaptable so you can make it however you like. Enjoy it with just the pesto, add a balsamic drizzle, roasted tomatoes or tomato confit.
Step-By-Step Instructions
Ingredients
- 3 zucchini (ends trimmed and sliced lengthwise into 1/4-inch thick strips): I cut each zucchini into 4 strips.
- 1 tablespoon extra virgin olive oil
- salt
- pepper
- 1 4 ounce ball burrata
- 2 tablespoons pesto
- 1 tablespoon balsamic glaze (optional)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Preheat your grill to 450°F or medium to medium-high.
Create!
Brush the slices of zucchini lightly with olive oil. Season with salt and pepper.
Place the strips onto the grill and cook for approximately 3 minutes per side, or until tender and charred to your preference.
Remove to a plate.
Top with torn pieces of the burrata and dollops of pesto.
Drizzle with balsamic glaze, if desired.
Present!
Serve immediately.
Tips and Techniques
- The balsamic glaze is optional, but pairs well with this dish. Roasted tomatoes or Tomato Confit would also work really well with this recipe.
- This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator. Consume within 3-4 days.
More Zucchini Recipes
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Grilled Zucchini with Pesto and Burrata Cheese
Ingredients
- 3 zucchini (ends trimmed and sliced lengthwise into 1/4-inch thick strips)
- 1 tablespoon extra virgin olive oil
- salt
- pepper
- 4 ounce ball burrata cheese
- 2 tablespoons pesto
- 1 tablespoon balsamic glaze (optional)
Instructions
- Preheat grill to 450°F or medium to medium-high.
- Brush the slices of zucchini lightly with olive oil. Season with salt and pepper.3 zucchini, 1 tablespoon extra virgin olive oil, salt, pepper
- Place the strips onto the grill and cook for approximately 3 minutes per side, or until tender and charred to your preference.
- Remove to a plate.
- Top with torn pieces of the burrata and dollops of pesto.4 ounce ball burrata cheese, 2 tablespoons pesto
- Drizzle with balsamic glaze, if desired.1 tablespoon balsamic glaze
- Serve immediately.
Notes
Tips and Techniques
- The balsamic glaze is optional, but pairs well with this dish. Roasted tomatoes or Tomato Confit would also work really well with this recipe.
- This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator. Consume within 3-4 days.
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