The subtle, nutty flavor of walnut oil complements the chives and zucchini, but you can substitute a mild-flavored oil, such as safflower, canola, or plain (not extra-virgin) olive oil. Refrigerate leftover infused oil for up to 3 days. Use in pasta salads or drizzle over eggs, grilled fish, or just about any meat, especially lamb.
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Strain the oil through a fine sieve into a bowl, pressing the puréed chives with a rubber spatula or the back of a spoon to extract any remaining oil.
Prepare a medium-high charcoal or gas grill fire.
In a medium bowl, toss the zucchini with the remaining 2 Tbs. oil, 1/2 tsp. salt, and a few grinds of pepper.
Set the zucchini ovals at an angle on the grill grates and cook until the zucchini has developed rich brown grill marks, about 3 minutes. Turn the zucchini with tongs and cook until the other sides have rich brown grill marks and the zucchini is tender, about 3 minutes. Transfer to a small serving dish or platter.
Drizzle 3 to 4 tsp. of the chive oil over the zucchini and sprinkle with the reserved 1 Tbs. chives.
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