Zucchini “Burnt Ends” with herb butter and lemon Recipe

Ingredients

• 1 stick unsalted butter (8 Tbsp.) or olive oil
• 2 cloves garlic, peeled and slightly flattened with the side of a knife
• 1 tsp. lemon zest
• 3 Tbsp. chopped fresh dill or mint leaves, plus 3 Tbsp. for serving
• ½ tsp. red pepper flakes
• 8 small zucchini (6–8 oz. each )
• Coarse salt (sea or kosher) and freshly ground black pepper
• Vegetable oil for oiling grill grate