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Grilled Zucchini with Anchovy Butter

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  • Total Time:
  • Servings: 6

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  • 2 anchovies, mashed
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon chopped thyme
  • Salt and freshly ground pepper
  • 1 1/2 pounds small zucchini or yellow squash, sliced on the diagonal 1/3 inch thick
  • 1 tablespoon extra-virgin olive oil


How to make this recipe

  1. In a small bowl, mash the anchovies with the butter and thyme and season with salt and pepper.
  2. Light a grill or preheat a grill pan. Brush the zucchini with the olive oil, season with salt and pepper and grill over high heat, turning once, until lightly charred and crisp-tender, about 5 minutes. Arrange the zucchini on a platter and top with the anchovy butter.

Make Ahead

The recipe can be prepared through Step 1 and refrigerated for up to 4 days.

Contributed By Published September 2013

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