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 notes

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