Italian Grilled Zucchini and Red Onion

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

This simple side dish is tastiest at room temperature, so it's an ideal make-ahead. Any leftovers would be good the next day for lunch with couscous.

Yield: 8 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 63
  • Fat: 3.3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.5g
  • Carbohydrate: 5.9g
  • Fiber: 1.6g
  • Cholesterol: 4mg
  • Iron: 0.6mg
  • Sodium: 215mg
  • Calcium: 86mg

Ingredients

  • 1 tablespoon olive oil
  • 4 (1/2-inch-thick) slices red onion (about 1 large)
  • 2 pounds small zucchini, cut lengthwise into (1/4-inch-thick) slices
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons red wine vinegar
  • 1/3 cup (about 1 1/2 ounces) shaved fresh Parmigiano-Reggiano cheese
  • 2 tablespoons thinly sliced fresh mint

Preparation

  1. 1. Prepare grill to medium-high heat.
  2. 2. Combine first 3 ingredients in a large bowl. Sprinkle zucchini mixture with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently to coat. Arrange vegetables in a single layer on a grill rack; grill 4 minutes on each side or until zucchini is tender and vegetables are well marked. Remove zucchini from grill; reduce grill heat to medium-low. Grill onion an additional 5 minutes or until tender. Combine zucchini, onion, and vinegar in a large bowl, tossing to coat. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cheese, and mint.
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