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Grilled Zucchini with Anchovy Butter

Contributed by Grace Parisi

TOTAL TIME: 15 MIN
SERVINGS: 6

•FAST
•HEALTHY

Plus: F&W's Grilling Guide

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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

In a small bowl, mash the anchovies with the butter and thyme and season with salt and pepper.
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.

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