Charred Zucchini & Creamy Burrata with Italian-Marinated Grilled Shrimp

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 4

Why I Love This Recipe

This is one of those dinners that looks like something you’d order at your favorite neighborhood Italian restaurant, but it’s simple enough for a busy weeknight. Smoky grilled shrimp, charred zucchini, roasted tomatoes, creamy burrata, and warm marinara come together for a meal that’s fresh, satisfying, and naturally gluten-free. Using a high-quality jarred marinara keeps things easy without sacrificing flavor.

Ingredients

For the Italian-Marinated Shrimp

• 1½ lbs large shrimp, peeled and deveined

• 2 tbsp olive oil

• 2 cloves garlic, minced

• Zest of 1 lemon

• 1 tbsp fresh lemon juice

• 2 tsp Italian seasoning

• ½ tsp kosher salt

• ¼ tsp freshly cracked black pepper

• Pinch of red pepper flakes, optional

For the Vegetables

• 2 medium zucchini, sliced diagonally into ½-inch pieces

• 1 pint cherry tomatoes

• 2 tbsp olive oil, divided

• Kosher salt and freshly cracked black pepper

To Serve

• 1 (24 oz) jar Monte’s Marinara

• 8 oz burrata

• Fresh basil leaves

• Freshly grated Parmesan

• Extra virgin olive oil

• Flaky sea salt

Instructions

1. Marinate the shrimp: In a medium bowl, whisk together the olive oil, garlic, lemon zest, lemon juice, Italian seasoning, salt, pepper, and red pepper flakes. Add the shrimp and toss to coat. Let marinate for 15 minutes while you prepare the vegetables.

2. Roast the tomatoes: Preheat the oven to 425°F. Toss the cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 10–12 minutes, until blistered and beginning to burst.

3. Cook the zucchini: While the tomatoes roast, brush the zucchini with the remaining olive oil and season with salt and pepper. Grill over medium-high heat for 3–4 minutes per side, until tender with deep char marks.

4. Cook the shrimp: Grill or sear the shrimp for about 2 minutes per side, until opaque and lightly charred.

5. Warm the marinara: While the shrimp cooks, gently warm the Monte’s Marinara in a small saucepan over medium-low heat.

6. Assemble the dish: Spoon the warm marinara onto a large serving platter or individual plates. Layer the charred zucchini over the sauce, followed by the grilled shrimp and roasted tomatoes. Tear the burrata over the top, then finish with fresh basil, grated Parmesan, a drizzle of olive oil, and flaky sea salt. Serve immediately.

Notes

• I love using Monte’s Marinara for this recipe. It tastes fresh and homemade, making this dinner feel elevated while keeping it weeknight-friendly.

• This recipe is naturally gluten-free.

• No outdoor grill? A cast-iron skillet or grill pan will give you the closest flavor and texture. You can also air fry the shrimp and zucchini if preferred, though you won't get quite the same char.

• Let the burrata sit at room temperature for about 20 minutes before serving for the creamiest texture.

• Buy peeled and deveined shrimp to keep the prep time manageable.

• Serve with grilled sourdough or a simple arugula salad, or enjoy it as-is for a lighter dinner.

Nicole’s Hosting Tip

Serve this on a large platter with the burrata torn over the top just before guests arrive. Add grilled sourdough and a crisp green salad, then pour a chilled Sauvignon Blanc for an easy summer dinner that feels elevated without keeping you in the kitchen.