3 Calabrian chiles in oil, removed from oil and roughly chopped
1½ teaspoons sugar
sea salt, to taste
3 green zucchini, halved lengthwise, leaving stems intact
3 tablespoons olive oil, divided
¼ cup fresh mint
Instructions
In a medium bowl, combine the onion and red wine vinegar; let sit for 10 minutes.
Add Calabrian chiles, sugar and a pinch of salt and stir to combine. Set aside.
Heat a grill pan over medium heat.
Brush zucchini with 1 tablespoon olive oil and season with salt to taste. Add zucchini to pan and cook for 7 minutes on each side or until tender. Remove from pan and set aside to cool; then tear into 1½" pieces.
Add prepared zucchini to the onion mixture along with remaining 2 tablespoons olive oil and mint. Let sit for at least 5 minutes before serving.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/torn-zucchini-with-mint-and-calabrian-chiles/