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Italian Zucchini & Red Onion
This recipe is kosher for Passover.
Italian Zucchini & Red Onion Eileen Goltz | Pareve or Dairy

makes 4-6 servings

Great hot or at room temperature


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) parmesan cheese (optional)

2 tablespoons thinly sliced fresh oregano (or 2 teaspoons dried)


Prepare grill to medium-high heat. Combine the olive oil, red onions and zucchini in a bowl. Sprinkle the 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 oregano. Serves 4 to 6.