Charred Zucchini and Caramelized Onion Salad

By Shashi Charles, Food Blogger:

Charred zucchini and caramelized onions make this salad super flavorful! You can enjoy it as a main dish or a side dish, and swap out the chickpeas for black beans for a Mexican twist.

Serves 4

Prep Time: 10 Min

Cook Time: 45 Min


For the Polenta:

  • 2 2/3 cups whole milk
  • 1 red onion
  • 3 cloves garlic
  • 1 15 oz can chickpeas drained
  • 1 15 oz can sweet corn drained
  • 2 Divine Flavor Zucchini
  • 3 tbsp Olive oil
  • Salt and pepper to taste


  1. Dice red onion and place it in a pan with about 2 tbsps of the olive oil on low heat. Stir onions often and let them caramelize – about 30 min.
  2. Dice garlic and toss in with onions. Stir well. If needed, use a couple splashes of water or vegetable stock to deglaze the pan. After a couple of minutes, spoon the onion and garlic mixture onto a plate and set aside.
  3. Slice the zucchini and add the rest of the olive oil to the pan. When the oil is warm, add the zucchini and let the slices sit for about a minute or two. Make sure to check and when they have a char on them, flip them and let them char on the other side as well.
  4. When zucchini are charred, add in the caramelized onion and garlic mixture, toss in the corn and chickpeas and stir a minute or so. Season with salt and pepper as desired!