Step 1: Prepare the Zucchini

• Slice the zucchinis lengthwise into thin strips, about ¼-inch thick. Aim for even slices to ensure they cook evenly on the grill.
• Lay the zucchini slices on a tray, sprinkle with salt, and let them rest for about 10 minutes. This helps draw out excess moisture, making them grill better.

Step 2: Heat the Grill

• Preheat your grill (or grill pan) over medium-high heat.
• Lightly brush the zucchini slices with extra virgin olive oil and sprinkle them with salt and pepper.

Step 3: Grill the Zucchini

• Place the zucchini strips on the grill and cook for 2-3 minutes on each side, or until they have nice grill marks and are tender but not mushy.
• Remove from the grill and let them cool slightly.

Step 4: Toast the Pine Nuts

• While the zucchini is grilling, toast the pine nuts in a small skillet over medium heat. Stir frequently until they turn golden brown and smell fragrant, about 2-3 minutes. Be careful not to burn them.
• Set the toasted pine nuts aside to cool.

Step 5: Prepare the Salad Dressing

• In a small bowl, whisk together minced garlic, lemon juice, and 1 tablespoon of extra virgin olive oil.
• Season with salt and pepper to taste. This simple dressing will enhance the freshness of the salad without overpowering the delicate flavors.

Step 6: Assemble the Salad

• Arrange the grilled zucchini slices on a large serving platter.
• Tear the burrata cheese into large chunks and place it on top of the zucchini.
• Drizzle the prepared dressing over the zucchini and burrata.
• Scatter the fresh basil leaves over the top, followed by the toasted pine nuts.

Step 7: Garnish and Serve

• Drizzle balsamic glaze or aged balsamic vinegar over the salad for a touch of sweetness.
• Finish with a sprinkle of flaky sea salt for added texture and flavor.