Please consult the OU's guidelines for checking fruits and vegetables.

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
  • 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. Cut zucchini lengthwise into 1/4-inch-thick slices. Combine in a bowl with the olive oil and red onions. 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.

Kashrut Instructions


DESCRIPTION: Fresh chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.