When summer’s bounty starts to fade and zucchinis become more available, I like to turn ordinary produce into something unexpected. The charred edges of grilled zucchini release a smoky sweetness that pairs perfectly with creamy burrata and the gentle heat of chili. Mixing that with spicy chickpeas and a tangy dressing feels like capturing a fleeting season in a skewer of flavors.
This dish isn’t just about flavors—it’s about capturing the chaos of summer nights, lost in laughter, with a forkful. The textures are a dance: the snap of grilled zucchini, the velvety burrata melting into chickpeas, all topped with a drizzle of chili oil. It’s a reminder of how a simple farm stand find can get reinvented under the grill.
WHY I LOVE THIS RECIPE?
- It makes me nostalgic for summer evenings with the smell of grilled veggies filling the air.
- The way the spicy chickpeas add chaos—like a little wildness in every bite.
- I love how the buttery burrata turns this from a salad into something creamy and indulgent.
- It’s bright, fresh, and packed with flavor—perfect for sneaking a little sunshine onto my plate.
- Fitting perfectly into the moment we’re craving lighter, vibrant dishes without sacrificing comfort.
As days grow shorter, there’s a gentle reminder to cling to these fresh, fiery flavors. This recipe balances summer’s warmth with a hint of nostalgia, making it just right for a season hanging between heat and cool. It’s simple, lively, and a little unexpected—like the best parts of late summer itself.
There’s something about watching zucchini turn smoky black at the edges that makes me feel grounded. It’s a dish that invites you to eat with your eyes first, then with your stomach, in a celebration of seasonal abundance. Here’s to embracing the imperfect beauty of fresh produce with a little heat and a lot of heart.
Grilled Zucchini with Burrata and Spicy Chickpeas
Equipment
- Grill or grill pan
- Mixing bowls
Ingredients
- 2 medium zucchini sliced into 1/4-inch rounds
- 1 cup chickpeas cooked or canned, drained and rinsed
- 4 oz burrata fresh, torn into pieces
- 2 tablespoons olive oil divided, for grilling and roasting
- 1 teaspoon chili flakes or chili powder, optional
- 1 clove garlic minced
- 1 tablespoon lemon juice freshly squeezed
- to taste salt and pepper
- 1 cup chili oil for drizzling
Instructions
- Preheat the grill or grill pan over medium-high heat and brush lightly with 1 tablespoon of olive oil.
- Place the sliced zucchini on the grill in an even layer. Grill for about 3-4 minutes per side until charred edges develop and zucchini is tender with smoky grill marks.
- While the zucchini grills, toss the chickpeas with a teaspoon of olive oil, chili flakes, minced garlic, salt, and pepper. Spread them on a baking sheet for roasting.
- Roast the chickpeas in a preheated oven at 400°F (200°C) for 15 minutes, shaking the pan halfway through, until crispy and browned.
- Remove the zucchini from the grill and transfer to a serving platter. Arrange in an overlapping pattern for visual appeal.
- Distribute torn burrata evenly over the grilled zucchini, allowing it to melt slightly into the warm slices.
- Sprinkle the roasted chickpeas over the zucchini and burrata, creating a colorful contrast.
- Squeeze lemon juice over the top and drizzle generously with chili oil for a spicy, tangy finish.
- Finish with a final sprinkle of chili flakes and freshly ground pepper, if desired.
- Serve immediately, enjoying the smoky grilled zucchini, creamy burrata, and spicy chickpeas all together.
Notes
This salad is more than just a recipe. It’s a small rebellion against the sterile and predictable, a reminder of the joy in spontaneous flavor combinations. The mix of textures and tastes is a mirror to the chaotic energy of summer days winding down.
Whenever I make it, I feel connected to the rhythm of the seasons, the smells of charred vegetables, and the quiet pleasure of rediscovering familiar ingredients in a new form. It’s a dish that celebrates the fleeting moments—delicious, colorful, and perfectly imperfect.
