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Garden-Fresh Chimichurri Grilled Zucchini Skewers

Grilled zucchini skewers brushed with a bright, garlicky chimichurri packed with fresh parsley and oregano. Smoky, vibrant, and full of the garden — a fast, fresh way to use a summer zucchini harvest.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine Argentinian
Servings 4 servings

Ingredients
  

For the Skewers

  • 2 medium zucchini sliced into 1/2-inch thick half-moons
  • Olive oil for brushing
  • Salt and pepper to taste
  • Wooden skewers soaked in water for 10 minutes

For the Chimichurri

  • 1/2 cup fresh parsley finely chopped
  • 2 Tbsp fresh oregano or 1 tsp dried
  • 2 garlic cloves minced
  • 2 Tbsp red wine vinegar
  • 1/3 cup olive oil
  • Pinch of red pepper flakes
  • Salt and black pepper to taste

Instructions
 

Make the Chimichurri

  • In a small bowl, mix the parsley, oregano, garlic, vinegar, olive oil, red pepper flakes, salt, and pepper. Stir well and set aside to let the flavors meld.

Prep the Zucchini

  • Preheat the grill or grill pan to medium-high heat.
  • Thread the zucchini slices onto skewers, brush with olive oil, and season with salt and pepper.

Grill

  • Grill the skewers 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.