Cook the Issue 2010: Grilled Zucchini with Scallion and Basil Oil

I applaud whomever decided to commission an article about zucchini, because I get these beasts in my CSA box every week.  Not a bad thing, of course-- my daughter likes them sliced and fried in olive oil then dusted with parmesan cheese.  Still, we like to have something a little different-- and this recipe was both different and very tasty.  My chive plant was a bit under the (dry) weather, so I spared it and used some of the gigantic bunch of scallions that I got in the CSA box, plus some of the basil that was wilting on the counter.  What a great combination-- the zucchini was tender and smoky from the grill and the oil was full of green herbal flavors.  An excellent recipe.