Grilling Zucchini and Summer Squash with Chimichurri: Elevate Your Summer Side Dish
Charred slices meet a tangy, zesty herb blend for memorable summer flavor.
Grilled Zucchini and Summer Squash with Bright Chimichurri Sauce
Grilled zucchini and summer squash become irresistible seasonal favorites when paired with a bold, herb-forward chimichurri. This dish captures the essence of summer simplicity—charred, smoky vegetables topped with a fresh tangy sauce—delivering a stunning side that pairs with nearly any main. Whether for a backyard gathering or a weeknight dinner, mastering this recipe will upgrade your approach to summer vegetables.
Why You Should Grill Your Zucchini and Summer Squash
Grilling zucchini and summer squash enhances their natural sweetness and creates a crave-worthy texture. The high heat caramelizes the surface, leaving behind delicious grill marks and a subtle smokiness. When paired with chimichurri, these vegetables transform from mild-flavored side to flavor-packed centerpiece.
- Caramelization: Grilling quickly sears and cooks squash, accentuating natural sugars.
- Smoky Depth: Char delivers a distinct complexity and satisfying bite.
- Versatility: Grilled squash can be enjoyed hot, room temperature, or even chilled, with or without sauce.
The Case for Chimichurri: Flavor Beyond Marinades
Traditional vegetable marinades often drown out the produce’s freshness. Chimichurri flips this script, adding big garlic, herb, and acidity notes after grilling. This method—grill first, sauce second—allows charred flavors to shine while layering brightness on top.
The classic Argentinian condiment is composed of parsley, oregano, garlic, red wine vinegar, olive oil, chili flakes, and sometimes cilantro and lemon juice. Spoon it liberally over grilled vegetables, meats, or even grains.
- No marinade needed: Grill vegetables plain, then add sauce for a vibrant finish.
- Fresh herb punch: Chimichurri’s mix of parsley, oregano, and cilantro brings out squash’s earthiness.
- Acidic balance: Vinegar and lemon juice keep the dish bright and lively.
Understanding Zucchini and Summer Squash Varieties
Zucchini and yellow summer squash share a mild flavor and tender texture, making them ideal for grilling. Zucchini is typically deep green with a straight shape, while yellow squash can have a slightly curved “crookneck” form with broader bottoms. Both absorb grill flavors beautifully.
- Zucchini: Classic, deep green skin, firm flesh, ideal for quick grilling and absorbing smoky notes.
- Yellow Summer Squash: Mild, slightly sweeter, and visually vibrant for colorful platters.
Grilling Techniques: Slice, Salt, and Sear
Perfect grilled squash starts with proper slicing. Cut the zucchini and squash lengthwise into thick planks—about 1/4 to 1/2 inch thick—for enough surface area to achieve grill marks yet maintain tender interior.
- Slicing: Cut squash into even, long pieces to ensure uniform grilling and easier handling.
- Salting: Salt slices generously to draw out excess water and enhance flavor. Let sit 15-20 minutes, then pat dry with paper towels.
- Oiling: Brush with olive oil and season with salt and pepper to promote browning and prevent sticking.
- High Heat Searing: Preheat grill until very hot—medium-high to high (about 400°F/204°C)—to quickly char the exterior while keeping the interior moist.
What others are reading
For best results, use direct heat for beautiful grill marks and fast cooking. Flip once for even char. Squash is done when tender but not mushy—usually 3-4 minutes per side.
Grilled Zucchini and Summer Squash: Preparation Steps
- Slice: Trim ends, slice lengthwise into even planks.
- Salt: Generously salt both sides, let rest, and blot dry.
- Season: Brush or drizzle olive oil; sprinkle cracked black pepper.
- Grill: Place on preheated grill; cook until marked and just tender.
- Serve: Arrange grilled squash on platter, spoon chimichurri over while still warm.
Making the Perfect Chimichurri Sauce
Chimichurri is both versatile and forgiving. Classically made by finely chopping herbs and garlic, then stirring in oil and vinegar, its flavors deepen with a short rest. In modern kitchens, a food processor streamlines the process while preserving texture.
Key Chimichurri Ingredients
- Parsley: Core herb, provides grassy bright flavor.
- Cilantro: Optional, adds citrusy notes. Replace with extra parsley if preferred.
- Oregano: Earthy, slightly minty lift.
- Red wine vinegar: Essential for sharp acidity and balance.
- Garlic: Builds backbone and pungency.
- Olive oil: Richness and smooth texture.
- Lemon juice: Adds lift and balances acidity.
- Red pepper flakes: Subtle heat to complement the dish.
- Salt: Needed to bring out flavors and meld sauce.
Chimichurri Preparation Steps
- Finely chop parsley, cilantro (if using), oregano, red onion or shallots, and garlic.
- Mix chopped herbs and aromatics with vinegar, lemon juice, salt, red pepper flakes.
- Slowly whisk in olive oil to emulsify.
- Let sit for 15-30 minutes so flavors meld.
- Adjust salt or acid to taste before serving.
Other Vegetables to Try Grilled with Chimichurri
Expand your grilling repertoire by tossing other vegetables with chimichurri. Options like portabella mushrooms, eggplant, asparagus, and bell peppers respond beautifully to high-heat grilling and the vibrant sauce.
- Portabella mushrooms: Meaty texture, ideal for main dishes.
- Eggplant: Absorbs smoky flavor, creamy consistency.
- Asparagus: Sweet and tender when charred.
- Red onion: Sweetens on grill, adds complexity.
- Bell pepper: Adds color and mild sweetness.
Recipe: Grilled Zucchini and Summer Squash with Chimichurri
| Ingredient | Amount |
|---|---|
| Zucchini | 2 medium |
| Yellow summer squash | 2 medium |
| Extra Virgin Olive Oil | 2 tbsp |
| Kosher Salt | 1 tbsp |
| Cracked Black Pepper | 1 tbsp |
| Chimichurri Sauce | 1 batch (see below) |
For Chimichurri Sauce
- 1 cup fresh parsley leaves
- 1/4 cup fresh cilantro leaves (optional)
- 1/4 cup fresh oregano leaves
- 1/3 cup chopped red onion or shallots
- 3 cloves garlic, peeled
- 1/2 tsp red pepper flakes
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 3 tbsp fresh lemon juice
- 1 tsp kosher salt
Instructions
- Trim and slice zucchini and squash lengthwise into planks. Sprinkle with salt; let sit for 15-20 minutes, then blot dry.
- Drizzle with olive oil and cracked pepper. Preheat grill to medium-high.
- Grill vegetables directly over flames 3-4 minutes per side, until lightly charred and tender. Transfer to serving platter.
- Combine all chimichurri ingredients in a food processor and pulse until finely chopped but not pureed. Taste and adjust seasoning.
- Spoon sauce liberally over hot vegetables. Serve warm or at room temperature.
Serving Suggestions and Pairings
This grilled side shines alongside roasted chicken, grilled steak, fish, or even as a robust main for a vegetarian meal. Serve with rice, crusty bread, or hearty greens for a complete plate. Try using leftover grilled squash in sandwiches or grain bowls, or toss into salads with extra chimichurri as dressing.
- Paired proteins: Chicken, steak, salmon, tofu.
- Carb sides: Rice, couscous, quinoa, baguette.
- Fresh salads: Mix with arugula, tomatoes, feta, and herbs.
- Picnic/platter: Serve at room temperature, ideal for potlucks or picnics.
Expert Tips for the Best Grilled Vegetables
- Uniform Slices: Even thickness ensures consistent cooking.
- Generously Salt First: Draws out water for firmer, more flavorful squash.
- Hot Grill: Preheating ensures pronounced grill marks.
- Minimal Tossing: Turn only once to maintain structure and promote char.
- Serve Sauce Fresh: Add chimichurri after grilling for vivid color and flavor.
Storing and Making Ahead
Grilled squash and chimichurri both keep very well. Store grilled vegetables in an airtight container for up to 3 days; reheat gently or enjoy cold. Chimichurri can be refrigerated for up to a week—just let it come to room temperature before serving for best flavor.
Frequently Asked Questions (FAQs)
What if I don’t have a grill?
You can achieve excellent results using a grill pan or broiler. Sear sliced squash on a hot, oiled pan; finish with chimichurri as instructed.
Can I substitute or omit herbs in chimichurri?
Absolutely. Parsley is traditional, but cilantro or mint add complexity. If you dislike cilantro, simply replace with more parsley.
Can chimichurri be made ahead?
Yes. Make up to a week ahead and store refrigerated. Its flavor deepens as it rests.
How do I keep squash from getting mushy?
Salt and pre-dry slices, use thick planks, grill hot and fast, and avoid overcooking for best texture.
Is this dish vegan and gluten-free?
Yes, when using plant-based ingredients and checking labels on vinegar and oil, this recipe is naturally vegan and gluten-free.
Nutrition Highlights
This dish showcases wholesome summer vegetables, healthy fats from olive oil, and antioxidant-rich herbs. It’s low in calories, contains almost no saturated fat, and is packed with fiber and micronutrients—making it a guilt-free addition to summer meals.
- Low Calorie: Ideal for healthy eating and light meals.
- High Vitamin Content: Squash supplies vitamin C, potassium, and dietary fiber.
- Heart Healthy: Olive oil and fresh herbs promote cardiovascular wellness.
Grilling Zucchini vs. Marinades: A Quick Comparison
| Chimichurri Finish | Marinade Before Grilling | |
|---|---|---|
| Flavor intensity | Bright, fresh, bold after grilling | Deeper but muted |
| Vegetable texture | More firm, retains char | Softer, sometimes mushy |
| Prep time | Fast (sauce made while grilling) | Longer (marinade soak needed) |
| Visual appeal | Vivid colors, glossy finish | Often dulled by marinade |
Conclusion: Transform Your Summer Cooking
Grilled zucchini and summer squash with chimichurri represent the best of seasonal, vegetable-forward cooking—simple, nutritious, and loaded with lively taste. The combination is adaptable, crowd-pleasing, and the perfect way to show off fresh produce all summer long. Fire up the grill, whip up a quick chimichurri, and elevate every meal.
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