Grilled Zucchini with Chimichurri (AIP, Paleo, Whole30)
This AIP zucchini recipe is going to become your personal favorite. We’re taking zucchini and yellow summer squash, giving them a quick turn on a screaming-hot grill (or grill pan), then topping them with a bright, herb-packed chimichurri made from whatever is thriving in your garden. Parsley, basil, mint are in my blend, but it’s flexible. And while it happens to be an AIP and Paleo zucchini recipe, that’s almost beside the point. This smoky and herby zucchini recipe is just the ideal way to cook zucchini in the weeks when this medley of squash seems to multiply overnight.
How this zucchini recipe fits AIP, Paleo and Whole30
This recipe is naturally compatible with AIP, Paleo, and Whole30, as well as Plant-Based Whole30. It’s made with simple, whole-food ingredients: zucchini, yellow summer squash, fresh herbs, olive oil, and balsamic vinegar. There are no substitutions or modifications needed, making it an easy side dish to serve whether you’re following a specific protocol or simply looking for a fresh way to enjoy summer vegetables.
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First, a little prep. Trim off the root end of the shallot, but leave the bulb connected. You just want to clean up the root end. Then halve the shallots right down the center through the root and peel them. Finally, quarter them. Toss them with a little balsamic vinegar and salt and let them sit for a bit.
Then, make the chimichurri. You can pop all of your herbs in a small food processor and pulse them a few times, or chop them by hand, as I did here. This is parsley, basil and mint. But you can use whatever combination of herbs you like best. Dill would be delicious, or add in some fresh oregano, even cilantro works.
Toss the herbs with grated garlic, red wine vinegar, olive oil and salt. Grating the garlic (or putting it through a garlic press) breaks apart the cell walls of the raw garlic and makes it very pungent. You only need one small clove to make a big impact, but you can add as much or as little as you prefer.
Cut the zucchini and yellow squash into quarter-inch rounds — not too thick, but not paper-thin, either. You want them to char up quickly on the grill without becoming soggy. Toss them in olive oil or avocado oil and salt, then bring them to the grill.
Prepare an outdoor grill or indoor grill pan over medium high heat, and grill the zucchini in batches, about a minute or two each side, until the squash is charred and beginning to soften. Then, transfer them to a serving platter.
Finally, grill the shallots on each side until they’re caramelized and softened. Then, nestle them into the platter of zucchini.
Top the entire platter with spoonfuls of chimichurri, with more served on the side. And if you have any chimichurri left over (and you probably will), use it as a quick salad dressing through the week, spoon some in any soup you’re simmering on the stove, or top roasted fish or chicken. It’s a favorite go-to sauce to have in the fridge and for meal prep.
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If you love this Grilled Zucchini Chimichurri, try one of these grilled recipes next.
Grilled Vegetable Salad
Grilled Peach and Beet Salad
Grilled Chicken with Fennel and Olive Relish
Grilled Zucchini Chimichurri FAQ
Grilled Zucchini Chimichurri (AIP, Paleo, Whole30)
Ingredients
- 2 small to medium zucchini
- 2 small to medium yellow squash
- 2 shallots, peeled and quartered through the root
- 1 tsp balsamic vinegar
- ½ cup parsley leaves, loosely packed
- ½ cup basil leaves, loosely packed
- ¼ cup mint leaves, loosely packed
- 1 clove garlic, grated
- 1½ tsp red wine vinegar
- ½ cup plus 1 tbsp olive oil, divided
- 1¾ tsp kosher salt, plus more to taste
Instructions
- Slice the zucchini and yellow squash into quarter-inch rounds. Toss with a tablespoon olive oil and a teaspoon of salt.
- In a separate bowl, toss the shallots with the balsamic vinegar and a pinch of salt.
- Finely chop the parsley, basil, and mint, then combine with the garlic, red wine vinegar, and remaining ½ cup olive oil. Season with the remaining ¾ teaspoon of salt and adjust to taste.
- Heat an outdoor grill or grill pan over high heat. Working in batches if needed, grill the zucchini and squash for 1 to 2 minutes per side, until charred in spots and just beginning to soften. Transfer to a serving platter.
- Grill the shallots, turning occasionally, until lightly caramelized and charred on all sides, about 4 to 6 minutes total.
- Add the shallots to the platter, spoon the herb chimichurri over the vegetables and serve.
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