Chimichurri Glazed Zucchini

Simple grilled zucchini becomes something truly memorable with a vibrant chimichurri made from fresh herbs, garlic, and extra virgin olive oil. Bright, herbaceous, and lightly tangy, this dish celebrates late-summer produce while delivering layers of fresh flavor in every bite. It's equally delicious served warm, at room temperature, or chilled.

TIME25m

SERVES8 People

INGREDIENTS

4 medium zucchini
4 medium yellow squash (optional)
2 tablespoons extra virgin olive oil
salt, to taste
freshly ground pepper, to taste CHIMICHURRI
1 small bunch fresh flat-leaf parsley, about 1 cup packed
1 small bunch fresh cilantro, about 1 cup packed
2 tablespoons fresh oregano, finely chopped
1/2 jalapeno
3 garlic cloves, minced
1 tablespoon lemon juice
2 tablespoons red wine vinegar
½ cup extra virgin olive oil
½ teaspoon sea salt
fresh ground pepper, to taste

SHOPPING LIST

4 medium zucchini
4 medium yellow squash
extra virgin olive oil
salt
freshly ground pepper
1 small bunch fresh flat-leaf parsley
1 small bunch fresh cilantro, about 1 cup packed
1 small bunch fresh oregano, finely chopped
1 jalapeno
head of garlic
1 lemon
red wine vinegar

EQUIPMENT

Grill or grill pan
High speed blender or food processor

EQUIPMENT

Grill or grill pan
High speed blender or food processor

STEP 1

Preheat a grill or grill pan over medium-high heat.

STEP 2

Slice the zucchini and yellow squash lengthwise into ¼-inch planks. Brush lightly with olive oil and season with salt and pepper.

STEP 3

Grill for 2–3 minutes per side until tender with distinct grill marks but still slightly firm.

STEP 4

Meanwhile, combine the parsley, cilantro, oregano, garlic, jalapeño, lemon juice, red wine vinegar, olive oil, salt, and pepper in a high speed blender or food processor and puree. Allow the flavors to meld for 10 minutes.

STEP 5

Arrange the warm zucchini on a serving platter and generously spoon the chimichurri over the top.

STEP 6

Let the zucchini rest for 5–10 minutes before serving to allow the flavors to absorb.

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