Zucchini Carpaccio Caprese with Burrata

After several unseasonably hot days I decided to go a for light, chilled dinner. With a quick check of what I had on hand, I came up with this fresh, healthy and delicious twist on a Caprese salad.

Zucchini Carpaccio Caprese with Burrata

  • 1 zucchini
  • 12 grape tomatoes
  • Burrata
  • Fresh chopped herbs – basil, parsley & chives
  • 1 -2 T pine nuts – toasted
  • 1 T fresh lemon juice
  • 3 t olive oil
  • salt and pepper to taste

Slice the zucchini into very thin rounds and place in a single layer on a platter. Halve the grape tomatoes and arrange on top of the zucchini. Cut the Burrata into pieces and place on top followed by the herbs and then the pine nuts. Salt and pepper to taste. Mix together the lemon juice, olive oil, with a pinch of salt and pepper, drizzle over the top. Serve immediately or refrigerate until ready to eat.

Grilled Zucchini & Summer Squash with Goat Cheese

With the bounty of fresh produce from farmer’s markets and gardens, veggies are plentiful this summer. Recently, using a summer squash, zucchini and some imagination, I came up with this recipe and may I say – it was fabulous. The combination of fresh herbs, grilled squash, sweet sautéed onion, creamy goat cheese and a burst of fresh lemon make this a new favorite for Spence and I.

Grilled Zucchini & Summer Squash with Goat Cheese

Weight Watchers Smart Points 3*

  • Zucchini
  • Summer Squash
  • Salt
  • Pepper
  • Garlic Seasoning (I love Melting Pot’s Garlic & Wine Seasoning)
  • Coconut Oil

Step One: Slice the squash into 1/2-inch “planks” (on the diagonal). Lay the planks on a paper towel, season with salt, pepper and garlic seasoning on one side. Brush a grill pan generously with coconut oil and bring to a searing heat. Place the planks on the grill pan, flipping only one time after 2-3 minutes (you’ll see grill marks). Allow another 2-3 minutes of grill time, remove and place the planks into a baking dish in a single layer.

  • Diced Sweet Onion
  • Butter

Step Two: Saute the onion in butter on a medium heat for 4-5 minutes. Top the squash with the onions.

  • Fresh Herbs: Parsley, Sage, Rosemary, Thyme & Chives – chopped together
  • Goat Cheese
  • Lemon Wedge
  • Red Pepper Flakes

Just before baking.....
Just before baking…..

Step 3: Heat oven to 350 degrees. Top the squash with chopped herbs, followed by crumbled goat cheese. Squeeze fresh lemon over the top. Bake for 10 minutes – just to soften the goat cheese. Top with red pepper flakes and serve.

Note from Spence’s Girl: I purposely left the recipe without quantities as you can adjust based on how many servings you’d like. If you don’t have access to these exact herbs, use what you have – basil, oregano, tarragon – have fun with it. While not vegan, this would be a lovely vegetarian entree.  

* To calculate the Weight Watchers Smart Points, I used 1 oz of goat cheese and 1/2 tablespoon of butter, based on 2 servings.