Name: Torn Zucchini with Mint and Calabrian Chiles
Yield: 8 Servings
Ingredients: 1 small red onion, very thinly sliced; ½ cup red wine vinegar; 1 tablespoon sugar; Kosher salt; ¼ 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 ¼ cup olive oil; ½ cup torn mint, plus more for serving

Image may contain Plant Food Dish Meal Produce and Vegetable

Peden + Munk

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.

Recipe notes