Photo: Becky Luigart-Stayner; Styling: Cindy Barr
8 servings (serving size: about 3/4 cup)

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.

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.

Ratings & Reviews

Kaia789's Review

January 24, 2014
Simple & fantastic!

noelle71's Review

April 20, 2013

ChicagoChef82's Review

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

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

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

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

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

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

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

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.)