Zucchini Panzanella Salad Recipe

Name: Zucchini Panzanella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place zucchini in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil. Bake, uncovered, at 400u00b0 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
3
. Bake at 400u00b0 until lightly browned, 12-14 minutes, stirring occasionally.
4
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.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Zucchini Panzanella Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Zucchini Panzanella Salad

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