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 sauce to settle in after. Look for firm, stick-straight zucchini free of protruding bellies, which tend to be tender and less watery.
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
Basically Fish Sauce
.jpg)
Food Processor
$70 At Amazon
Rimmed Baking Sheet
$28 At Amazon
Spatula
$13 At Amazon
16" Heavy Duty Stainless Steel Utility Tongs
$9 At Amazon
.jpg)
Recipe information
Total Time
40 minutes
Yield
6 servings
Ingredients
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.
