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Grilled Zucchini with Chive Oil

Scott Phillips

Servings: four.

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.


  • 3/4 oz. chives, thinly sliced (about 6 Tbs.)
  • 1/3 cup plus 2 Tbs. walnut oil
  • 1 lb. small zucchini (3 to 4), cut on a sharp angle into 1/2-inch-thick ovals
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 240
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 16
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 0
  • Sodium (mg): 150
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 1


  • Put all but 1 Tbs. of the chives in a blender. Begin to blend while slowly pouring 1/3 cup of the walnut oil through the feed hole of the blender lid. Continue to blend for 1 minute. Stop to scrape down the sides of the blender with a rubber spatula. Blend for another minute. Set aside for 30 minutes to 1 hour to let the flavors infuse.

    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.


Rate or Review

Reviews (2 reviews)

  • grlup | 08/26/2015

    Nice way to use abundant summer zucchini. Will definitely make again.

  • crystaldia | 08/24/2010

    Awesome! My guests absolutely loved it!

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