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Italian Zucchini and Red Onion
This recipe is kosher for Passover.
Italian Zucchini and Red Onion Eileen Goltz | Pareve or Dairy
30 minutes
15 minutes
15 minutes
4 to 6 servings

Great hot or at room temperature

  • 1 Tablespoon olive oil
  • 4 (½-inch-thick) slices red onion (about 1 large)
  • 2 lbs. small zucchini, cut lengthwise into ¼-inch-thick slices
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 2 Tablespoons red wine vinegar
  • ⅓ cup (about 1½ oz.) parmesan cheese (optional)
  • 2 Tablespoons thinly sliced fresh oregano (or 2 teaspoons dried)

  1. Heat grill to medium-high heat.
  2. 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.
  3. 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.
  4. Grill onion an additional 5 minutes or until tender.
  5. Combine zucchini, onion, and vinegar in a large bowl, tossing to coat.
  6. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cheese, and oregano.