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Say hello to your new favorite slide—Zucchini with Burrata & Chili Crisp. It’s like your standard side just got a glow-up worthy of a Michelin star, but with zero guilt and all the yum.

Why This Recipe Rocks

Zucchini is the unsung hero of the veggie world: low-cal, vitamin-packed, and endlessly versatile. Grilling it brings out this smoky, tender magic that will have you second-guessing your burger bun choice. Then, enter burrata—a creamy, dreamy cheese that’s basically mozzarella’s fancy cousin who lives for indulgence. Finally, we drizzle on chili crisp, that fiery, crunchy condiment that adds just the right punch of heat balanced by a little crunch. It’s a knockout combo that’s light, fresh, but totally satisfying.

What’s Chili Crisp Anyway?

If you haven’t tried chili crisp yet, prepare for obsession. It’s an Asian condiment made from chili flakes fried in oil, often with bits of garlic, shallots, and other crunchy, spicy bits. It amps up dishes with heat and texture—a total flavor bomb. And for the health-conscious among us, it’s oil-based but used sparingly, so a little goes a long way.

Health Nerd Corner: Why This Works

Zucchini is low in calories and carbs, making it an excellent choice for guilt-free grilling.
Burrata, while indulgent, is rich in protein and calcium to keep things creamy and satisfying.
Chili crisp adds flavor depth without the need for heavy sauces loaded with sugar or preservatives.

The Skinny on This Side

Perfect for summer BBQs, weeknight dinners, or whenever you need a veggie dish with swagger. It pairs beautifully with grilled meats, fish, or can easily be a star in a veggie-focused meal.

So next time you’re firing up the grill, remember: zucchini doesn’t have to be boring. With burrata and chili crisp, it’s a party on a plate, and you’re invited.

Grilled Zucchini with Burrata

Yield: 4

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 6 MinTotal time: 11 Min

Say hello to your new favorite slide—Zucchini with Burrata & Chili Crisp. It’s like your standard side just got a glow-up worthy of a Michelin star, but with zero guilt and all the yum.

Ingredients

1 Sliced Zucchini
1 Salt & Pepper
2 Tbsp. Extra Virgin Olive Oil
1 (15 Oz.) Can Chickpeas/Garbanzo Beans, Drained & Rinsed
1/2 Tsp. Paprika
1 Clove Garlic
1 (4 Oz.) Ball Burrata cheese
1 Tsp. Chili Crisp Oil

Instructions

Toss 1 Sliced Zucchini with Salt & Pepper and 1 Tbsp. Extra Virgin Olive Oil. Set aside.
Heat 1 Tbsp. Olive Oil in a skillet. Add 1 (15 Oz.) Can Chickpeas/Garbanzo Beans, 1/2 Tsp. Paprika, 1 Clove Garlic, and cook for 6–8 minutes until crispy. Set aside.
Add the zucchini to the skillet and continue to cook for a minute or two.
Remove the skillet from the heat and transfer the zucchini and chickpeas to a large plate.
Place Burrata in the center or place pieces of it around the dish. Drizzle generously with 1 Tsp. Chili Crisp Oil. Sprinkle with extra salt and pepper.

Recommended Products

Amazon Brand - Happy Belly Extra Virgin Olive Oil

Amazon Grocery, Canned Garbanzo Beans

Lee Kum Kee Chiu Chow Chili Crisp Oil

Nutrition Facts

Calories

328

Fat (grams)

18 g

Sat. Fat (grams)

5 g

Carbs (grams)

31 g

Fiber (grams)

9 g

Net carbs

22 g

Sugar (grams)

6 g

Protein (grams)

15 g

Sodium (milligrams)

12 mg

Cholesterol (grams)

20 mg

Nutritional Claims: High Fiber • Vegetarian • Pescatarian • Mediterranean • Wheat Free • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free • Kosher • B Healthy