Torn Zucchini with Mint and Calabrian Chiles
['1 small red onion, very thinly sliced', '1/2 cup red wine vinegar', '1 tablespoon sugar', 'Kosher salt', '1/4 cup coarsely chopped oil-packed Calabrian chiles from a jar', '4 large zucchini (about 2 pounds total), halved lengthwise, leaving stems on', '3 tablespoons plus 1/4 cup olive oil', '1/2 cup torn mint', 'plus more for serving']
Prepare a grill for medium heat. Combine onion and vinegar in a large bowl and let sit 10 minutes. Mix in sugar and a generous pinch of salt, then add chiles; set chile mixture aside.
Toss zucchini on a rimmed baking sheet with 3 Tbsp. oil; season with salt. Grill, turning halfway through, until steamy and tender within and charred all over, 12–16 minutes. Transfer back to baking sheet and let cool slightly.
Tear zucchini into 1 1/2"–2" pieces and add to reserved chile mixture. Add remaining 1/4 cup oil and toss to coat; season with salt. Add mint and toss gently just to distribute. Let sit 5 minutes to allow flavors to come together.
Transfer zucchini mixture to a platter with a slotted spoon; top with more mint.
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