🥕 Grilled Summer Squash with Flavorful Carrot-Top Chimichurri
This is the recipe that taught me to stop throwing away carrot tops. Smoky grilled summer squash, charred at the edges and tender in the middle, gets crowned with a zippy green chimichurri made from the leafy greens most of us toss in the compost. It’s bright, herby, and just a little rebellious—proof that the whole vegetable has something to give.
It’s a two-for-one garden win: a way to use up a glut of zucchini and yellow squash, and a way to honor the parts of the plant we usually overlook. Once you taste carrot-top chimichurri, you won’t look at those feathery greens the same way again.
Why You’ll Love This Recipe
- It rescues carrot tops from the compost and turns them into something crave-worthy.
- A simple way to use up a summer surplus of squash.
- Naturally vegan and gluten-free, and endlessly adaptable.
- The chimichurri keeps for days and brightens almost anything you spoon it over.
The trick with grilled squash is heat and patience: get the grates good and hot, lay the slabs down, and resist the urge to move them. Let them sit until the char marks form and the flesh softens, about three to four minutes a side. Moving them too soon tears the surface and steams them instead of searing.
Free eBook
Rooted in Grace
A Christian guide to intuitive gardening — the whole book, free. Tell me where to send it and it’s yours in a minute.
Make It Your Own
Carrot tops give the chimichurri its earthy backbone, but a handful of fresh oregano or cilantro adds another layer. Swap the squash for eggplant, portobellos, or bell peppers if that’s what the garden is giving. And if you like a brighter sauce, use lime juice in place of the vinegar. This is a forgiving recipe—lean into whatever’s abundant.
Grilled Summer Squash with Carrot-Top Chimichurri
Ingredients
For the Grilled Squash
- 2 small zucchini
- 2 small yellow squash
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Carrot-Top Chimichurri
- 1 cup carrot greens washed and tough stems removed
- 1/2 cup fresh parsley
- 2 cloves garlic
- 1 tablespoon red wine vinegar or apple cider vinegar
- 1/2 teaspoon chili flakes optional
- 1/2 cup olive oil
- Salt to taste
- Juice of 1/2 lemon optional, for brightness
Instructions
- Slice the squash lengthwise into slabs. Drizzle with olive oil and sprinkle with salt and pepper. Grill over medium-high heat for 3 to 4 minutes per side, until tender with char marks.
- In a food processor or blender, combine the carrot tops, parsley, garlic, vinegar, chili flakes (if using), and salt. Pulse to break it down, then slowly stream in the olive oil until the sauce is thick and spoonable. Add lemon juice if desired for extra freshness.
- Arrange the grilled squash on a platter and spoon the chimichurri over the top. Garnish with extra herbs or lemon zest if you’re feeling fancy, and serve.
Notes
From My Garden to Yours
There’s a quiet grace in using the whole of what you’re given—stems, leaves, and all. The garden doesn’t waste; it composts, it returns, it makes use. This dish is my small imitation of that wisdom: nothing squandered, everything honored. It reminds me that abundance isn’t about having more, but about wasting less of what we already hold.
More Garden-to-Table Recipes
- Vibrant Rainbow Veggie Skewers with Balsamic Glaze
- Smoky Zucchini & Eggplant “Steaks” with Herby Marinade
- Irresistible Grilled Corn with Basil Butter & Smoked Paprika
If you make this, I’d love to see it—tag me @southernsoils on Instagram so I can cheer you on.
I wrote a whole book about gardening this way, and you can have it free.
Free eBook
Before you go — the book is yours
Rooted in Grace: A Christian Guide to Intuitive Gardening. No cost, no catch. Read it on any device, at whatever pace the season allows.
2 Comments