Grilled Squash With Nuoc Cham Chimichurri

Step 1

Prepare a grill for medium-high heat. Cut each2½ 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, and1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltin a large baking dish or on a rimmed baking sheet. Let sit at least 15 and up to 30 minutes.

Step 2

Meanwhile, pulse½ 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, and½ tsp. Diamond Crystal or ¼ tsp. Morton kosher saltin a food processor until finely chopped. Scrape into a medium bowl, pour in⅓ 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.