Gaucho Style Grilled Zucchini

Fresh zucchini is grilled over high heat until beautifully charred on the outside while remaining tender and juicy inside. Seasoned with garlic, oregano, and smoked paprika, then finished with fresh lemon, parsley, and a light drizzle of chimichurri, it's a bright and smoky vegetable side that's perfect alongside grilled steak.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut each zucchini lengthwise into quarters. You'll end up with long, thick spears. I prefer this to rounds because they're much harder to overcook and won't disappear through the grill grates.

Step 2

Toss them with the olive oil, garlic, salt, pepper, oregano and smoked paprika.

Step 3

Get the grill good and hot—roughly 425–475°F. Put the zucchini directly over the heat and grill for about 2–3 minutes per side, rotating until you've got dark grill marks on several sides.

Step 4

You're looking for something important here: browned and slightly tender outside, but still firm and juicy inside. Don't wait until the zucchini feels completely soft on the grill. It'll continue cooking after you remove it.

Step 5

Then hit it immediately with fresh lemon juice and chopped parsley.