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.
Ingredients
8 servings
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?
Leave a Review
Reviews (3)
Back to TopFollowed 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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