Grilled Zucchini with Anchovy Butter

Plus: F&W's Grilling Guide

Total Time:
15 mins


  • 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


  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.

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