Grilled Zucchini with Mustard-Pine-Nut Butter

1. 1

   In a small skillet, toast the pine nuts over high heat, shaking the pan, about 3 minutes.

2. 2

   Transfer the nuts to a cutting board; let cool, then coarsely chop.

3. 3

   In a small bowl, mash the butter with the mustard, tarragon and pine nuts and season with salt and pepper.

4. 4

   Light a grill or preheat a grill pan.

5. 5

   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.

6. 6

   Arrange the zucchini on a platter and top with the pine nut butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.