4 large zucchini
½ cup extra virgin olive oil (divided)
ground black pepper
¼ cup chopped onion
2 balls burrata (4 oz each)
¼ cup parsley breadcrumbs
1/4 cup breadcrumbs
2 tablespoons fresh parsley
splash of saba Reduced grape must)
1. Prepare a charcoal grill or heat a gas grill to high
2. Wash the zucchini and trim the ends. Using a mandolin or sharp knife, thinly slice the zucchini lengthwise. Toss the zucchini with 1/3 the olive oil, salt & pepper to taste. Quickly grill the zucchini ribbons until lightly marked & wilted, about 1-2 minutes. Remove to a plate and let cool slightly.
3. When slightly cooled, toss zucchini in a bowl with a pinch of chopped red onion and olive oil. Adjust seasoning to taste. Place on a dish, top with ½ ball of burrata, a sprinkle with parsley breadcrumbs and finish with a thin stream of saba.