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
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 14 cups.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 152 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 301mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
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edis cardenas
[email protected]This salad is a keeper!
Godwin Tugbah
[email protected]Thanks for sharing this recipe!
Emil Fiser
[email protected]I would definitely make this salad again.
kaniz fatema-05
[email protected]Overall, I thought this was a good salad. It was easy to make and had a nice flavor.
ACTOR TV CHANNEL
[email protected]I thought the salad was a bit bland. I would recommend adding some more herbs or spices to the dressing.
JLCTHEGOAT 20
[email protected]I found that the salad was a bit too oily for my taste. I would recommend using less olive oil in the dressing.
Barrett
[email protected]This salad is a great way to use up summer zucchini.
salome mwango
[email protected]I love that this salad can be made ahead of time. It's perfect for busy weeknights.
Annet Medina
[email protected]This salad is so versatile. I've made it with different types of cheese, olives, and herbs, and it's always delicious.
Rayhan Angel
[email protected]I'm not a big fan of zucchini, but I really enjoyed this salad. The zucchini was grilled to perfection and had a nice smoky flavor.
Lolsumon __10
[email protected]I made this salad for a potluck and it was a huge success. Everyone loved it!
Wiz Chi love
[email protected]The dressing for this salad is so good! I used a balsamic vinegar and olive oil dressing, and it was the perfect complement to the zucchini and tomatoes.
Usama Kashmiri
[email protected]I love how easy this salad is to make. I was able to whip it up in no time.
Kayon Whyte
[email protected]This zucchini panzanella salad was a hit at my summer gathering! It's so refreshing and flavorful, with the perfect balance of sweet and savory.