Grilled Zucchini with Mustard-Pine-Nut Butter

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  • Total Time:
  • Servings: 6
KEY: Summer, Grilling/Barbecuing, Barbecue/Cookout, Side Dishes, Fast, Healthy, Vegetarian, Web Exclusive

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Ingredients

  • 2 tablespoons pine nuts
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon whole-grain mustard
  • 1 1/2 teaspoons chopped tarragon
  • 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 skillet, toast the pine nuts over high heat, shaking the pan, about 3 minutes. Transfer the nuts to a cutting board; let cool, then coarsely chop. In a small bowl, mash the butter with the mustard, tarragon and pine nuts and season with salt and pepper.
  2. Light a grill or preheat a grill pan. Brush the zucchini with the 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 pine nut butter.

Make Ahead

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

Contributed By Published August 2013

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