Grilled Summer Squash with Carrot-Top Chimichurri

Smoky grilled zucchini and yellow squash topped with a zippy chimichurri made from carrot tops and parsley. A vegan, gluten-free, waste-nothing way to celebrate a summer squash glut.

Print Recipe

Prep Time 15

Cook Time 8

Course Side Dish

Cuisine American

Servings 4 servings

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

Carrot tops are perfectly edible and taste like a slightly bitter, earthy parsley—just wash them well and remove any tough stems. Add fresh oregano or cilantro to the chimichurri for extra depth, or use lime juice in place of the vinegar for a brighter twist. No carrot tops? Double the parsley. The chimichurri keeps in the fridge for up to 5 days and is wonderful spooned over eggs, grilled meats, roasted potatoes, or crusty bread. Swap the squash for eggplant, portobellos, or bell peppers as the garden allows.