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Zucchini Panzanella Salad

Name: Zucchini Panzanella Salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 14 cups.
Cuisine: Europe, Italian
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

4 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 40 min.

Makes

14 cups

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

Zucchini Panzanella Salad Recipe photo by Taste of Home

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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

Directions

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.
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.
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.

Test Kitchen tips

If the raw onion is too pungent for you, roast it with the zucchini.

Use 1/3 cup prepared balsamic vinaigrette if you're short on time.

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.

Zucchini Panzanella Salad

Total Time

Makes

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