Grilled Courgettes with Chimichurri Sauce

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Chimichurri works so well with courgettes!

The first time I paired chimichurri with courgettes, it was a happy accident. I’d made the sauce for this bbq chicken with chimichurri recipe, but the courgettes I was grilling on the side caught some of the leftover dressing. That fresh, garlicky, herby punch made the courgettes taste far more exciting than I’d planned.

Since then, this has become one of my go-to courgette side dish recipes in summer. Chimichurri’s acidity and heat balance the vegetable’s natural sweetness, while the grill adds a smoky depth. It’s a recipe that feels at home at a barbecue, alongside roast chicken, or even as part of a vegetarian main.

Ingredients you’ll need

For the grilled courgettes:

• 4 medium courgettes (about 600g), sliced lengthwise into thick strips
• 2 tbsp olive oil
• Salt and pepper, to taste

For the chimichurri:

• 1 small bunch parsley, finely chopped
• 2 tbsp fresh oregano leaves, finely chopped (or 1 tsp dried)
• 2 garlic cloves, finely minced
• 1 small red chilli, deseeded and finely chopped
• 60ml red wine vinegar
• 120ml olive oil
• Salt, to taste

Fresh oregano gives chimichurri its distinctive flavour, but if you can’t find it fresh, dried works fine — just halve the amount. The red chilli can be swapped for chilli flakes if you prefer a softer heat.

How to make grilled courgettes with chimichurri

I start by making the chimichurri so it has time to rest — 30 minutes is enough for the flavours to meld. I combine parsley, oregano, garlic, and chilli in a bowl, add vinegar, then slowly stir in olive oil. A pinch of salt brings it all together.

For the courgettes, I preheat the grill to high. I brush the slices lightly with olive oil, season with salt and pepper, and place them on the hot grill. Two to three minutes per side is perfect — enough to get char marks and soften the flesh without losing bite.

Once they’re off the grill, I spoon the chimichurri over the courgettes while they’re still warm so they soak up some of the sauce. I save the rest for serving at the table.

Wine pairings that enhance this dish

A Torrontés from Argentina is my favourite pairing here, aromatic, slightly floral, and with a citrus edge that works beautifully with chimichurri. For something crisper, a Sauvignon Blanc from Chile offers fresh acidity that balances the grilled flavours. For red, a young Malbec from Mendoza is a natural choice. It’s fruit-forward, not too heavy, and picks up the smoky notes of the grill. A lighter alternative is a Garnacha from Spain, juicy, soft, and easy to drink with grilled vegetables.

Beer pairings that work well

A crisp Kölsch cuts through the herb oil while keeping things light. It’s delicate enough to let the chimichurri shine without masking its freshness. An American Pale Ale with citrusy hops is another good match — the bitterness cleanses the palate between bites, while the aroma echoes the herbs and chilli.

Frequently asked questions about this recipe

Tips for success

Slice the courgettes evenly so they cook at the same rate. Don’t press them down on the grill — that pushes out their juices and makes them soggy. For a richer flavour, make the chimichurri the night before. The herbs deepen in taste and the oil becomes infused with garlic and chilli.

Fresh herbs and vinegar make these courgettes sing. Try them alongside the charred courgettes with yoghurt, mint, and sumac for a contrast in texture. Or switch up the sauce with the roasted courgettes with tahini, lemon, and pomegranate seeds.

Storage and reheating advice

Grilled courgettes are best eaten fresh, but leftovers keep in the fridge for up to two days. Store the sauce separately to prevent sogginess. Reheat the courgettes briefly in a hot pan or serve them cold with extra chimichurri.

Ingredient swaps for dietary needs

If you don’t eat garlic, you can make a softer-flavoured chimichurri by skipping it and adding a pinch of smoked paprika for depth. For a spicier kick, add a second chilli or leave the seeds in. If parsley isn’t your thing, fresh coriander makes for a slightly more citrusy version.

More recipes to explore

If you want more inspiration, my collection of grilled courgette ideas covers everything from light salads to herb-heavy bakes. It’s a great way to make seasonal vegetables feel varied and exciting.