Recipes
Grilled Zucchini with Charred Corn Chimichurri
Grilled zucchini gets a serious flavor upgrade with a bright, herb-packed chimichurri tossed with sweet, smoky corn. The high heat of the grill caramelizes the squash while keeping it tender, creating the perfect base for this punchy sauce. Each bite is fresh, tangy, and just a little spicy, making it an easy side that feels vibrant enough to steal the show. (Adapted from Bon Appétit Magazine)
Ingredients
Directions
Ingredients
- ¼ cup freshly squeezed lime juice
- Finely grated zest of 1 lime
- 2 tablespoons fish sauce, preferably Red Boat
- 1 tablespoon pure cane granulated sugar
- 1 small shallot, chopped
- 1 large clove garlic, chopped
- 1 jalapeño chile, stem removed and chopped
- ½ cup extra-virgin olive oil, plus more for the corn and zucchini
- ½ cup lightly packed flat-leaf parsley leaves
- ¼ cup lightly packed cilantro leaves
- ¼ cup lightly packed fresh mint leaves
- 2 pounds zucchini (about 8 small)
- 2 ears fresh corn, husks and silks removed
- Diamond Crystal kosher salt and freshly ground black pepper
Directions
Prepare a grill for medium-high heat (550–600°F). Cut each zucchini in half lengthwise, then score the cut sides in a ¼-inch crosshatch pattern, going as deep as possible without cutting through the skin. Spray or toss the zucchini with olive oil and 1½ teaspoons salt in a large baking dish or on a rimmed baking sheet. Let sit at least 15 and up to 30 minutes.
Meanwhile, combine the parsley, cilantro, mint, shallot, garlic, jalapeño, lime juice, fish sauce, sugar, and 1 teaspoon salt in a food processor. Pulse until finely chopped. Scrape the mixture into a medium bowl, pour in the ½ cup olive oil, and stir to incorporate. Taste and adjust seasoning if needed. The chimichurri can be made up to 4 hours in advance and stored covered at room temperature.
Brush or spray the corn lightly with olive oil and grill until charred on all sides, about 5 minutes total. Remove to a cutting board. When cool enough to handle, cut the kernels from the cob and fold into the chimichurri.
Grill the zucchini, cut sides down, until well charred underneath, about 5–7 minutes. Transfer to a cutting board and let cool slightly. Slice crosswise on a diagonal into 3 or 4 pieces.
Spread about ½ cup of the chimichurri over a platter. Arrange zucchini on top and spoon more chimichurri over. Garnish with additional chopped herbs, if desired. Serve remaining chimichurri on the side.