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.

　　

Ingredients

8 servings

　　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

　　

Step 1

Prepare a grill for medium heat. Combine onion and vinegar in a large bowl and let sit 10 minutes. Mix in sugar and a generous pinch of salt, then add chiles; set chile mixture aside.

　　

Step 2

Toss zucchini on a rimmed baking sheet with 3 Tbsp. oil; season with salt. Grill, turning halfway through, until steamy and tender within and charred all over, 12–16 minutes. Transfer back to baking sheet and let cool slightly.

　　

Step 3

Tear zucchini into 1 1/2"–2" pieces and add to reserved chile mixture. Add remaining 1/4 cup oil and toss to coat; season with salt. Add mint and toss gently just to distribute. Let sit 5 minutes to allow flavors to come together.

　　

Step 4

Transfer zucchini mixture to a platter with a slotted spoon; top with more mint.