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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.
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.
将西葫芦椭圆形设置为烤架上的角度，然后煮至西葫芦形成了大约3分钟的棕色烤架。用钳子将西葫芦旋转，然后煮至另一侧的棕色烤架标记，西葫芦嫩，大约3分钟。转移到小菜或盘子中。
Drizzle 3 to 4 tsp. of the chive oil over the zucchini and sprinkle with the reserved 1 Tbs. chives.
Nice way to use abundant summer zucchini. Will definitely make again.
Awesome! My guests absolutely loved it!
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