Grilled Zucchini with Mustard-Pine-Nut Butter

  • Total Time:
  • Servings: 6

Related Video

More Videos
How to Make Creamy Riced Potatoes


  • 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

484693 recipes/grilled-zucchini-with-mustard-pine-nut-butter 2013-12-06T23:31:04+00:00 Grace Parisi summer|grilling-barbecuing|barbecue-cookout|side-dishes|6|fast|healthy|vegetarian|web-exclusive august-2013,grace parisi,grilled zucchini,grilled squash,fast side,summer side recipes,grilled-zucchini-with-mustard-pine-nut-butter 484693

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5