Grilled Zucchini with Mustard-Pine-Nut Butter

• 2 tablespoons pine nuts
• 2 tablespoons unsalted butter, softened
• 1 tablespoon whole-grain mustard
• 1 1/2 teaspoons chopped tarragon
• 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 skillet, toast the pine nuts over high heat, shaking the pan, about 3 minutes.
2. Transfer the nuts to a cutting board; let cool, then coarsely chop.
3. In a small bowl, mash the butter with the mustard, tarragon and pine nuts and season with salt and pepper.
4. Light a grill or preheat a grill pan.
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. Arrange the zucchini on a platter and top with the pine nut butter.

nuts, unsalted butter, wholegrain mustard, tarragon, salt, zucchini, extravirgin olive oil

Taken from www.foodandwine.com/recipes/grilled-zucchini-with-mustard-pine-nut-butter (may not work)