Grilled Lemon Zucchini with Burrata | Summer Dinner

Wash the zucchinis and slice them lengthwise into slices about 0.5 cm thick. Sprinkle with a little salt, let sit for 5-10 minutes, and pat dry with a paper towel to remove excess moisture.

Heat a grill pan or outdoor grill. Brush the zucchini slices with 1 tablespoon of extra virgin olive oil, then grill for 3-4 minutes per side until nice grill marks appear and they are slightly soft.

Toast the pine nuts in a dry pan over low heat for 1-2 minutes until golden brown and fragrant. Be careful, as they can burn quickly!