Grillad zucchini med Nuoc Cham Chimichurri

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1. 1
   Prepare a grill for medium-high heat. Cut each 2½ lb. zucchini and/or other summer squash (about 12 small) in half lengthwise, then score cut sides in a ¼" crosshatch pattern, going as deep as possible without cutting into the skin. Toss squash, 1 Tbsp. vegetable oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large baking dish or on a rimmed baking sheet. Let sit at least 15 and up to 30 minutes.
2. 2
   Meanwhile, pulse ½ bunch parsley, tough stems removed, 1 shallot, coarsely chopped, 1 garlic clove, 1 jalapeño, coarsely chopped, ¼ cup fresh lime juice, 2 Tbsp. fish sauce, 1 Tbsp. sugar, 1 cup (tightly packed) mint leaves, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until finely chopped. Scrape into a medium bowl, pour in ⅓ cup extra-virgin olive oil, and stir to incorporate. Taste chimichurri and season with more salt if needed.
3. 3
   Grill squash, cut sides down, until well charred underneath, 10–15 minutes. Transfer to a cutting board and let sit until cool enough to handle. Slice squash crosswise on a diagonal into 3 or 4 pieces.
4. 4
   Spread about ½ cup chimichurri over a platter. Arrange squash on top and drizzle more sauce over. Top with some mint leaves. Serve remaining chimichurri on the side if desired. Do Ahead: Chimichurri can be made 1 day ahead. Cover and chill. Oil will solidify; bring to room temperature before using.