Chef Shuai Wang of Short Grain, Jackrabbit Filly, and King BBQ in Charleston, South Carolina, loves summer squash for its ability to char to a crisp over a hot grill while staying tender and juicy. Carefully scoring neat diamonds onto the cut sides helps the squash cook more evenly and offers dozens of nooks for the chimichurri-inspired sauce to settle in after. Look for firm, stick-straight zucchini free of protruding bellies, which tend to be tender and less watery.
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What you’ll need
Fish Sauce
$15 At Amazon
Food Processor
$63 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Rubber Spatula
$13 At Amazon
16" Heavy Duty Stainless Steel Utility Tongs
$11 At Amazon
Recipe information
Total Time
40 minutes
Yield
6 servings
Ingredients
2½
1
1½
½
1
1
1
¼
2
1
1
⅓
Preparation
Step 1
Prepare a grill for medium-high heat. Cut each 2½ lb. zucchini and/or other summer squash (about 12 small) in half lengthwise, then score cut sides in a ¼" crosshatch pattern, going as deep as possible without cutting into the skin. Toss squash, 1 Tbsp. vegetable oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large baking dish or on a rimmed baking sheet. Let sit at least 15 and up to 30 minutes.
Step 2
Meanwhile, pulse ½ bunch parsley, tough stems removed, 1 shallot, coarsely chopped, 1 garlic clove, 1 jalapeño, coarsely chopped, ¼ cup fresh lime juice, 2 Tbsp. fish sauce, 1 Tbsp. sugar, 1 cup (tightly packed) mint leaves, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until finely chopped. Scrape into a medium bowl, pour in ⅓ cup extra-virgin olive oil, and stir to incorporate. Taste chimichurri and season with more salt if needed.
Step 3
Grill squash, cut sides down, until well charred underneath, 10–15 minutes. Transfer to a cutting board and let sit until cool enough to handle. Slice squash crosswise on a diagonal into 3 or 4 pieces.
Step 4
Spread about ½ cup chimichurri over a platter. Arrange squash on top and drizzle more sauce over. Top with some mint leaves. Serve remaining chimichurri on the side if desired.
Do Ahead: Chimichurri can be made 1 day ahead. Cover and chill. Oil will solidify; bring to room temperature before using.
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Reviews (2)
Back to TopIs it regular parsley or Italian?
Anonymous
7/20/2024
Superb. Next time, I'm going to use mayonnaise in place of the olive oil, for a creamier dressing. Noce touch of sweet and salty
A cook from Buffalo
Buffalo, NY
6/3/2024
This was an amazing recipe, I followed the directions but ended up adding more parsley and mint. I grilled the squash as a side to grilled lamb chops. My friends only complaint was that there wasn't enough to put on the lamb! Highly recommend.
Anonymous
San Antonio
8/2/2023
This was amazing. Made it exactly as written and it was a huge hit at dinner. Even my zucchini hating husband had seconds. Perfect summer dish to jazz up your zucchini
Anonymous
Washington DC
7/14/2023