Skip to main content
Bon Appétit

Torn Zucchini with Mint and Calabrian Chiles

4.6

(6)

Image may contain Plant Food Dish Meal Produce and Vegetable
Peden + Munk

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

½

cup red wine vinegar

1

tablespoon sugar

Kosher salt

¼

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 ¼ cup olive oil

½

cup torn mint, plus more for serving

Preparation

  1. 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 1½"–2" pieces and add to reserved chile mixture. Add remaining ¼ 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.

Nutrition Per Serving

Calories (kcal) 140
Fat (g) 12
Saturated Fat (g) 1.5
Cholesterol (mg) 0
Carbohydrates (g)7
Dietary Fiber (g) 1
Total Sugars (g) 4
Protein (g) 1
Sodium (mg) 15
Explore Bon AppétitSaladZucchiniSquashVegetableChileMintQuickSideDairy-FreeNut-FreeGluten-FreeVeganVegetarianKetoHealthyishGrillingLunchDinner
Sign In or Subscribe
to leave a Rating or Review

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

Leave a Review

Reviews (6)

Back to Top

  • I really liked this, I kept the zucchinis whole gave off a more rustic vibe, and I did not add the chilies.

    • Axel

    • Malta

    • 2/2/2021

  • This is an amazing and refreshing recipe! I needed something vegetarian and this was a nice change <3

    • Maribellesgfd

    • Stuttgart, Germany

    • 4/22/2020

  • Loved this! I used a combo of gorgeous zukes and summer squash from my garden. (The additional vivid yellow color made for a rainbow on the plate..) I mis-read the recipe and tore the squash before roasted--which was great--more craggy surfaces. I also broiled instead of grilled. Finally I didn't have the peppers so used some really nice sundried tomatoes packed in oil. I also threw in 1/4 teas. of crushed red pepper flakes before broiling the squash.

    • Anonymous

    • Vermont

    • 7/8/2019