Grilled Zucchini with Chow-Chow Chimichurri

Ingredients:

Summer squash

• 2 zucchini, thinly sliced ​​diagonally
• 1/4 cup olive oil
• Chimichurri sauce, recipe below

Chow-chow chimichurri

• 1 large green tomato, sliced
• 1 cup extra-virgin olive oil
• 2 tbsp cane vinegar
• Juice of half a lemon
• 0.5 cup chopped fresh basil leaves
• 0.5 cup chopped fresh herbs (parsley, cilantro, sage)
• 2 tsp crushed red pepper flakes

Preparation:

1. Preheat the grill to medium-high heat. Place the zucchini in a bowl and drizzle with olive oil. Season with salt and pepper and toss to coat.
2. Grill the zucchini until tender, 4–5 minutes per side. Transfer to a serving platter and drizzle with chimichurri sauce.
   
   

   Chow-chow chimichurri

   
   Yield: 2 tbsp.
   
   Preheat the grill to medium-high heat. Grill the tomato slices until nicely charred, 3-4 minutes per side. Let them cool to the touch, then slice. In a medium bowl, combine the olive oil, vinegar, lemon juice, basil, herbs, and red pepper flakes. Add the sliced ​​green tomato and toss. Season with salt and pepper to taste.