Skip to main content
Recipes
August 2023

Grilled Squash With Nuoc Cham Chimichurri

By Shuai Wang

5.0

(2)

Grilled zucchini with nuoc cham chimichurri
Photograph by Isa Zapata, Food Styling by Shuai Wang, Prop Styling by Megan Forbes and Christina Hussey

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.

What you’ll need

Recipe information

  • Total Time

    40 minutes

  • Yield

    6 servings

Ingredients

2½

lb. zucchini and/or other summer squash (about 12 small)

1

Tbsp. vegetable oil

1½

tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more

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 (preferably Red Boat)

1

Tbsp. sugar

1

cup (tightly packed) mint leaves, plus more for serving

⅓

cup extra-virgin olive oil

Need to make a substitution?

Preparation

  1. 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.

Explore Bon AppétitDinnerSideDairy-FreeGluten-FreeNut-FreeGrillingZucchiniSquashVegetableSummer SquashParsleyMint