Name: Torn Zucchini With Mint and Calabrian Chiles
Yield: 8 servings
Ingredients: 1 small red onion, very thinly sliced; 1/2 cup red wine vinegar; 1 tablespoon sugar; Kosher salt; 1/4 cup coarsely chopped oil-packed Calabrian chiles from a jar; 4 large zucchini (about 2 pounds total), halved lengthwise, leaving stems on; 3 tablespoons plus 1/4 cup olive oil; 1/2 cup torn mint, plus more for serving

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No, you don’t have to tear the zucchini with your hands, but it makes for a cool presentation—and we all know it’s way more fun than using a knife.

Recipe information

Yield
8 servings

Ingredients

1 small red onion, very thinly sliced

1/2 cup red wine vinegar

1 tablespoon sugar

Kosher salt

1/4 cup coarsely chopped oil-packed Calabrian chiles from a jar

4 large zucchini (about 2 pounds total), halved lengthwise, leaving stems on

3 tablespoons plus 1/4 cup olive oil

1/2 cup torn mint, plus more for serving

Preparation

Step 1
Prepare a grill for medium heat. Combine onion and vinegar in a large bowl and let sit 10 minutes. Mix in sugar and a generous pinch of salt, then add chiles; set chile mixture aside.
Step 2
Toss zucchini on a rimmed baking sheet with 3 Tbsp. oil; season with salt. Grill, turning halfway through, until steamy and tender within and charred all over, 12–16 minutes. Transfer back to baking sheet and let cool slightly.
Step 3
Tear zucchini into 1 1/2"–2" pieces and add to reserved chile mixture. Add remaining 1/4 cup oil and toss to coat; season with salt. Add mint and toss gently just to distribute. Let sit 5 minutes to allow flavors to come together.
Step 4
Transfer zucchini mixture to a platter with a slotted spoon; top with more mint.