Oven Roasted Zucchini Panzanella – a delicious recipe with Olive Oil, Zucchini, Tomatoes, Red Onion, Salt, Garlic. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
1. Pre-heat oven to 350 degrees.
2
2. Cut ciabatta into bite-size chunks. Toss in 1 tablespoon of olive oil on a sheet pan and bake in oven for about 5 minutes, until the bread is crusty.
3
3. While the bread is in the oven, cut the zucchini, tomatoes, and onion into similar-sized chunks.
4
4. Place bread into a large bowl and put vegetables onto the sheet pan. Toss in remaining olive oil, salt, garlic and pepper.
5
5. Roast the vegetables for about 30 minutes, shaking the pan and mixing up the vegetables 2 or 3 times during the process.
6
6. When the vegetables are done, pour into the bowl with the bread, making sure to get all of the delicious juices off the pan and into the bowl. Toss everything together for a few minutes to incorporate the flavors, and serve warm.
96
kcal
Calories
8
g
Fat
6
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 loaf Ciabatta, 2 Tablespoons Olive Oil, 2 whole Zucchini, 2 whole Tomatoes, and more.
Yes, Oven Roasted Zucchini Panzanella falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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