Italian Grilled Zucchini and Red Onion

14 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
8 servings (serving size: about 3/4 cup)
By Anthony Rosenfeld
May 2009
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 63
  • Fat 3.3g
  • Satfat 1.2g
  • Monofat 1.7g
  • Polyfat 0.3g
  • Protein 3.5g
  • Carbohydrate 5.9g
  • Fiber 1.6g
  • Cholesterol 4mg
  • Iron 0.6mg
  • Sodium 215mg
  • Calcium 86mg

How to Make It

Step 1

Prepare grill to medium-high heat.

Step 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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Ratings & Reviews

Kaia789's Review

Beckydoll
January 24, 2014
Simple & fantastic!

noelle71's Review

Whygal
April 20, 2013
N/A

ChicagoChef82's Review

TriciaS
August 27, 2011
Absolutely amazing!!! Made this last night on our indoor grill plan. We didn't have any mint so we just left it out and it was still great. This is perfect for company and will for sure be in our regular dinner rotation at home.

Mleigh's Review

cookingqu
August 07, 2011
Loved the mint and the parmesan together. Also loved that this can be totally prepped ahead. Will be having the leftovers over leftover herbed orzo for lunch tomorrow.

Beckydoll's Review

PauletteinSC
May 17, 2011
Upon inspection of my grill I realized I was out of gas, so I sauteed the zucchini and onions in a large skillet on high heat. They were great, the vinegar and mint make this easy dish.

PauletteinSC's Review

Maureen73
June 15, 2010
I didn't add the mint, but it was still one of the best ways I've ever had zucchini. Next time I'll use a little less vinegar. I used vidalia onions-grilled, crisp and sweet, they were so good.

NCYankee's Review

Kate09
October 25, 2009
I often find zucchini recipes underwhelming. This is the exception. Red wine vinegar and parm are a great combo and the mint adds a unique touch. Unlike most side dishes, leftovers work for lunch.

cookingqu's Review

CapeCodCook
August 17, 2009
Did not end up with the prescence we had hoped for, maybe we needed to slice Zucchini thicker. Cooked on a charcoal grill, probably better on a gas grill or grill pan.

TriciaS's Review

carolfitz
June 17, 2009
Wonderful!! What a great summer side dish. Used Zucchini & Yellow squash. Only needed 1/4 tsp. each of salt & pepper sprinkled on veggies before grilling. Don't need to add extra 1/4 tsp. at end. Used Balsamic Vinegar instead of Red Wine Vinegar. Wasn't sure about mint, but we really thought it was great & added to flavor. Easy & delicious!!

CapeCodCook's Review

Mleigh
June 12, 2009
Just wanted to recommend this recipe even if you DON'T have a grill. I made it exactly as described, except I broiled the sliced zucchini and red onion in my oven till the veggies were browned and tender. (Took slightly longer under my broiler.) The flavors were great! And making ahead is always a plus. This would be good to take to a picnic or potluck.)
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