Grilled Squash with Nuoc Cham Chimichurri

This recipe for Nuoc Cham Chimichurri needs to be slathered on more than these squash.

6 servings

Ingredients:

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

1 Tbl neutral oil

½ tsp kosher salt

Directions:

Place the oven on broil and put the rack 6 inches below the broiler. 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 Tbl neutral oil, and ½ tsp kosher salt in a large baking dish or on a rimmed baking sheet. Let sit at least 15 and up to 30 minutes.

Place squash on a foil lined sheet pan, cut sides down, Broil in the preheated oven until lightly browned, about 5 minutes. Turn zucchini and broil on the other side until lightly browned, an additional 5 minutes.

Place on a cutting board and let sit until cool enough to handle. Slice squash crosswise on a diagonal into 3 or 4 pieces.

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., plus more for serving

Chimichurri

Ingredients

½ bunch parsley, tough stems removed

1 shallot, coarsely chopped

1 garlic clove

1 jalapeño, coarsely chopped

¼ cup fresh lime juice

1 Tbl Red Boat fish sauce

1 Tbl brown sugar

1 cup mint leaves, packed tightly

½ tsp kosher salt

1/3 cup Lemon Basil Extra Virgin Olive Oil

Directions:

Meanwhile, pulse ½ bunch parsley, tough stems removed, 1 shallot, coarsely chopped, 1 garlic clove, 1 jalapeño, coarsely chopped, ¼ cup fresh lime juice, 1 Tbl fish sauce, 1 Tbl brown sugar, 1 cup (tightly packed) mint leaves, and ½ tsp kosher salt in a food processor until finely chopped. Scrape into a medium bowl, pour in ⅓ cup lemon basil extra-virgin olive oil, and stir to incorporate. Taste chimichurri and season with more salt if needed.