Grilled Zucchini with Parsley Sauce

Zucchini has GOT to be most plentiful garden crop.  Our CSA boxes and markets are teeming with green and yellow summer squash.  As August unfolds, we begin wondering how to use all of this bounty (and perhaps even contemplate handing it out at bus stops).  Fortunately, zucchini lends itself well to stove top, oven and barbecue preparations.

Tossing zucchini on the grill is my favorite way to prepare it (frankly, I could say this about lots of veggies!).  The flames char the zucchini, yielding crispy edges and smoky flavor. Usually, a sprinkle of salt is all that is needed before diving in.  I read this summer’s issue of Edible Seattle cover-to-cover, though, and found some marvelous new ways to enjoy grilled veggies.  Always on the lookout for inspiration with zucchini, I was instantly smitten with the chimichurri vinaigrette tossed with grilled zucchini.

This simple parsley vinaigrette elevates the grilled squash to something special. Garlic adds zip and citrus brightens it up.  I’ve made variations of this dish three times so far and it is devoured, prompting comments such as, “I don’t even like zucchini, but I love this.”  A crowd pleaser!

A key tip is to coat the zucchini spears with the sauce as they come off the grill, then let it all sit to marinate for a few hours before serving, making it perfect for a party or to take on a picnic dinner.  I should mention that the sauce is also wonderful on grilled asparagus, and I found myself dipping roasted potatoes in it, as well.  I do love a versatile condiment!

Grilled Zucchini with Parsley Sauce
Inspired by Edible Seattle July/August 2012
Serves 4-6

1 large bunch Italian parsley (reserve stems for another use such as making broth)
3 large cloves garlic
1/2 cup fresh lemon or lime juice, or a mix (I’ve tried all these options and like a mix pf both)
1/4 cup olive oil, plus more to oil grill
Salt and pepper to taste
7-8 medium zucchini, sliced lengthwise in quarters (leave the stems on)

In a food processor, whiz the parsley, garlic, citrus juice and olive oil together until smooth.  Season to taste with salt and pepper.

Heat your barbecue and, using tongs, rub the grates with a paper towel dipped in olive oil.  Lay the zucchini spears on, cover and grill over medium heat for a few minutes, until grill marks appear and it begins to soften.  Turn the spears continue cooking for a couple more minutes, until they begin to char and are tender but not mushy.

Remove the zucchini to a platter or large bowl and slather the parsley sauce on to coat.  Let sit at room temperature for a couple of hours before serving.