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Torn Zucchini with Mint and Calabrian Chiles

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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.


8 servings

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

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.

How would you rate Torn Zucchini with Mint and Calabrian Chiles?

  • Followed the recipe exactly. Loved it. Surprised by the low reviews.

    • davidsoj

    • Berkeley

    • 8/10/2020

  • i guess i'm just not into the torn vegetables thing. also probably unlikely to go over well with kids.

    • brushjl

    • solon, oh

    • 10/10/2017

  • This recipe isn't bad, but it also isn't anything great. Rather an odd combination of ingredients. Made it for a group of 10, and it all got eaten but there weren't any rave reviews.

    • diaryofayoungcook

    • Washington, DC

    • 7/25/2017

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