Zucchini Panzanella Salad

  Lunch

I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini.

Zucchini Panzanella Salad

Average Rating: 5

TOTAL TIME: Prep: 20 min. + cooling Bake: 40 min.
YIELD: 14 cups.

Ingredients

  • 3 medium zucchini, cut into 1/4-in. slices
  • 1/4 cup olive oil, divided
  • 1 French bread baguette (10-1/2 ounces), cubed
  • 1-1/2 cups heirloom mini or cherry tomatoes, halved
  • 1 medium green pepper, coarsely chopped
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup balsamic vinegar
  • 1 teaspoon jarred roasted minced garlic
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground pepper
  • 1-1/2 cups fresh mozzarella cheese pearls

Instructions

  • 1. Place zucchini in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil. Bake, uncovered, at 400° until tender and lightly browned, 25-30 minutes, stirring halfway. Remove from the oven and cool.
  • 2. Meanwhile, in a large bowl, toss bread cubes with 1 tablespoon olive oil. Transfer to a baking sheet. Bake at 400° until lightly browned, 12-14 minutes, stirring occasionally.
  • 3. Place the cooled zucchini, toasted bread, tomatoes, green pepper and red onion in a large bowl. In a small bowl, whisk together vinegar, garlic, seasonings and remaining oil. Drizzle over salad; toss gently to combine. Add the mozzarella and stir to combine. Serve immediately.

Nutrition Facts

1 cup: 152 calories, 8g fat (3g saturated fat), 13mg cholesterol, 301mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 5g protein.
Diabetic Exchanges:
1-1/2 fat, 1 starch.

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