Italian Grilled Zucchini and Red Onion



Depending upon where you live, local farm stands and supermarkets will soon have farm fresh zucchini.  Fresh grilled zucchini can’t be beat.


  • 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


  • Prepare grill to medium-high heat.
  • 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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