Garden-Fresh Chimichurri Grilled Zucchini Skewers
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Fresh, charred, and kissed with herbs and garlic
📜 Introduction: Rooted, Present, and Honest
Grilling zucchini might not sound like much — but when you brush it with a garden-fresh chimichurri, everything changes. This recipe is about coaxing out boldness from the soft and subtle, letting herbs and garlic speak up through every smoky bite.
These skewers are quick to make, beautiful to serve, and easy to love. Whether tucked into a grain bowl or served as a side at your summer table, they carry a whisper of fire and a whole lot of flavor.
❤️ Why You’ll Love This Recipe
- Fast, flavorful, and endlessly flexible
- Chimichurri doubles as a marinade and a drizzle
- Vegan, gluten-free, and full of garden ingredients
- Perfect for grilling season and backyard meals
- Packs big flavor with minimal prep
⏱ Quick Reference Snapshot
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: ~25 minutes
- Servings: 4
- Dietary Info: Vegan, gluten-free
Key Ingredients at a Glance:
- Zucchini
- Fresh parsley
- Garlic
- Olive oil
- Red wine vinegar
🧺 Ingredients
For the Skewers:
- 2 medium zucchini, sliced into ½” thick half-moons
- Olive oil, for brushing
- Salt and pepper, to taste
- Wooden skewers, soaked in water for 10 minutes
For the Chimichurri:
- ½ cup fresh parsley, finely chopped
- 2 Tbsp fresh oregano (or 1 tsp dried)
- 2 garlic cloves, minced
- 2 Tbsp red wine vinegar
- ⅓ cup olive oil
- Pinch of red pepper flakes
- Salt and black pepper, to taste
👩🍳 Instructions
Make the Chimichurri:
- In a small bowl, mix parsley, oregano, garlic, vinegar, olive oil, red pepper flakes, salt, and pepper.
- Stir well and set aside to let flavors meld.
Prep the Zucchini:
- Preheat grill or grill pan to medium-high heat.
- Thread zucchini slices onto skewers, brush with olive oil, and season with salt and pepper.
Grill:
- Grill skewers for 4–5 minutes per side, until tender and lightly charred.
- Remove from heat and brush generously with chimichurri. Serve warm, with extra sauce on the side.
🌿 Tip: For extra flavor, marinate the zucchini in 2 Tbsp chimichurri for 10 minutes before grilling.
🍽 Serving & Pairing Ideas
- Serve as a side with grilled chicken or tempeh
- Pair with couscous, herbed rice, or quinoa bowls
- Slice off the skewers and layer into wraps with hummus
- Lovely on a mezze platter or picnic plate
🥡 Storage & Make-Ahead Tips
- Chimichurri can be made 2–3 days ahead and kept in the fridge
- Grilled zucchini keeps for 2 days — reheat gently or serve at room temp
- Great for meal prep or easy entertaining
🌱 Final Thoughts & Invitation
These skewers are a reminder that boldness can come from the simplest places — a few herbs, a hot grill, and what’s already growing in your garden. It’s not fancy. Just really, really good.
If you make them, tag @southernsoilandsunshine — I’d love to see your version!
Craving more garden grilling inspiration? Try:
- Grilled Summer Squash with Flavorful Carrot-Top Chimichurri
- Irresistible Grilled Corn with Basil Butter & Smoked Paprika
- Grilled Herb-Marinated Pork Tenderloin with Mint Chimichurri
