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Grilled Squash With Nuoc Cham Chimichurri
Smoky, charred summer squash are doused in a savory chimichurri for a side you’ll want to make all summer long.
👥 6 Servings👤 Shuai Wang📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●baking sheet
- ●bowl
- ●food processor
- ●cutting board
📝 Preparation Steps
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.
½ lb. zucchini and/or other summer squash (about 12 small)2(tightly packed) mint leaves, plus more for serving1 cup. vegetable oil1 Tbsp
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.
jalapeño, coarsely chopped1(tightly packed) mint leaves, plus more for serving1 cup. fish sauce (preferably Red Boat)2 Tbsp. sugar1 Tbsp
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.
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.
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