Torn Zucchini With Mint And Calabrian Chiles Recipes

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TORN ZUCCHINI WITH MINT AND CALABRIAN CHILES



Torn Zucchini with Mint and Calabrian Chiles image

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.

Provided by Samin Nosrat

Yield 8 servings

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.
  • 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.
  • Transfer zucchini mixture to a platter with a slotted spoon; top with more mint.

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