Argentinian Grilled Zucchini and Provoleta Bites with Fresh Herb Chimichurri

Make the chimichurri first so it has time to sit: combine the parsley, fresh oregano, garlic, vinegar, 1/2 teaspoon of the salt and a generous grind of pepper in a bowl, then whisk in the olive oil. Set aside at room temperature for at least 30 minutes.

Serves 6

Ingredients

• 3 medium farmers-market zucchini, cut into 3/4-inch rounds
• 10 ounces provolone or provoleta cheese, cut into 1/2-inch slabs
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 cup packed flat-leaf parsley, finely chopped
• 3 tablespoons fresh oregano leaves, chopped
• 5 garlic cloves, minced
• 1/2 cup extra-virgin olive oil, plus more for brushing
• 3 tablespoons red wine vinegar
• 1 teaspoon flaky sea salt
• Freshly ground black pepper, to taste
• 1 crusty baguette, sliced, for serving

Instructions

1. Make the chimichurri first so it has time to sit: combine the parsley, fresh oregano, garlic, vinegar, 1/2 teaspoon of the salt and a generous grind of pepper in a bowl, then whisk in the olive oil. Set aside at room temperature for at least 30 minutes.
2. Heat a grill to medium-high, or set a grill pan over medium-high heat until it is smoking lightly.
3. Brush the zucchini rounds with olive oil and season with the remaining salt and some black pepper.
4. Grill the zucchini for 3 to 4 minutes per side, until deeply marked and just tender. Do not cook them to softness, since they need to hold up under the cheese.
5. Sprinkle the cheese slabs with the dried oregano and red pepper flakes, then place them on a small cast-iron dish or directly on a cooler part of the grill.
6. Close the lid and let the cheese melt for 3 to 5 minutes, until the surface bubbles and the edges take on a golden crust but the slabs still hold their shape.
7. Working quickly, lay a piece of molten cheese over each grilled zucchini round and transfer to a warm platter.
8. Spoon the chimichurri generously over the top and serve immediately with grilled bread, while the cheese still pulls.
9. Provoleta is Argentina's own invention, created in the early twentieth century by Italian immigrants who adapted provolone to the demands of the asado, the long communal grill that anchors Argentinian social life. Traditionally it is served as the first course while the beef is still cooking, a small, molten act of hospitality for guests standing around the fire. Pairing it with grilled zucchini is a late-summer variation that lightens the dish and takes advantage of the moment when squash is coming out of the garden faster than anyone can use it. The chimichurri is non-negotiable: its sharp vinegar cut is precisely what keeps a plate of melted cheese from becoming overwhelming.

Nutrition (estimated, per serving)

• Calories: 390 kcal
• Protein: 15g
• Fat: 33g
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 4g
• Sodium: 740mg