Zucchini Panzanella With Sun-Dried Tomatoes Recipe

Name: Zucchini Panzanella With Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups stale Italian or French bread, cut into 1 1/2-inch cubes; 1 cup water; 1/4 cup sun-dried tomatoes (not packed in oil); 2 small zucchini, trimmed and diced fine; 1/2 small red onion, peeled and diced fine; 1/4 cup chopped fresh basil leaves; 1 large clove garlic, peeled and minced; 1 teaspoon grated lemon zest; 2 tablespoons fresh lemon juice; 2 teaspoons olive oil; 1 teaspoon salt; Freshly ground pepper to taste; 1/4 cup chopped Italian parsley

Servings: persons

3 cups stale Italian or French bread, cut into 1 1/2-inch cubes
1 cup water
1/4 cup sun-dried tomatoes (not packed in oil)
2 small zucchini, trimmed and diced fine
1/2 small red onion, peeled and diced fine
1/4 cup chopped fresh basil leaves
1 large clove garlic, peeled and minced
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 teaspoon salt
Freshly ground pepper to taste
1/4 cup chopped Italian parsley

1
Place the bread in a medium bowl and pour the water over it.
2
Squeeze the bread into the water until saturated.
3
Let stand for 15 minutes.
4
Meanwhile, place the sun-dried tomatoes in a small saucepan and cover with water.
5
Bring to a boil over medium heat.
6
Reduce heat and simmer until the tomatoes are soft, about 5 minutes.
7
Drain and finely chop.
8
Squeeze the excess water from the bread and coarsely chop.
9
Place in a bowl and toss with the tomatoes, zucchini, onion, basil and garlic.
10
Add the lemon zest, lemon juice, olive oil, salt and pepper.
11
Toss in the parsley.
12
Serve as a salad or stuffing for chicken or trout.

kcal

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* 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 cups stale Italian or French bread, cut into 1 1/2-inch cubes, 1 cup water, 1/4 cup sun-dried tomatoes (not packed in oil), 2 small zucchini, trimmed and diced fine, and more.

Yes, Zucchini Panzanella With Sun-Dried Tomatoes 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.

Zucchini Panzanella With Sun-Dried Tomatoes

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