Zucchini Panzanella Salad
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. —Felicity Wolf, Kansas City, Missouri
Reviews
This is definitely a keeper. I did use Herb and cheese flavored croutons to save time. My daughter had purchased a garlic infused balsamic vinegar for another recipe and I used that. Super good.
This looks yummy! I think one more time-saving step that could be substituted would be using croutons instead of cutting up bread cubes and toasting them. Hope to try this soon!
Loved this! Great for a light supper. I took a tip from the test kitchen and roasted the onions along with the zucchini and used prepared balsamic dressing to save time. The sweet onions and zucchini paired great with the mozzarella and vinaigrette. Will definitely make this one again!
This was very good! Perfect for a light summer lunch or side dish. I made it just like the recipe, seemed like my zucchini was getting soggy and not browning so I broiled it after 20 min. Might be easier to saute it or grill it, rather than heat up the oven in the summer. I will be making this again!