Zucchini Panzanella
Tomato and Zucchini Panzanella
Updated May 30, 2024
- Total Time
- About 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 3slices of stale bread, cubed
- 2tablespoons olive oil
- 1½pounds cubed zucchini
- 1pint cherry tomatoes, halved
- Parmesan
- Basil leaves
- Red-wine vinegar
- Olive oil
Preparation
- Step 1
Sauté bread in a large skillet over medium heat until golden and crisp; remove and add olive oil and zucchini.
- Step 2
Cook until tender and lightly browned, about 10 minutes.
- Step 3
Toss bread and zucchini with cherry tomatoes, shaved Parmesan, basil leaves, red-wine vinegar and olive oil.
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Private Notes
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Cooking Notes
Kristen A
Suggestion: balsamic vinegar rather than red-wine
lidaki
Added Tonno, cubed cucumber, had no zucchini. Added a spoonful of capers, calamata olives, fresh parsley. Our lunch was divine. Splash of red wine vinegar along w 18 yr old balsamic. Yum.
Patrick S
I'd toss the bread in after everything else just before serving so it stays crispy and not soggy.
Patty
Made this tonight with some additions and boy, is it good! Added halved Castelvetrano olives, crushed garlic which I mixed with the oil and vinegar to distribute it, grilled the zucchini and also an eggplant. Delicious in spite of the vague bread quantity! I only had fine-textured ground parmesan, I think shaved would be even better.
Liz
Don’t add the bread until you’re ready to serve otherwise it’ll be a soggy mess.
adam
Panzanella can be a pantry cleaner for veggies and stale weekend farmers market bread to be eaten mid week. Have at least on warm cooked vegetable, your crunchies, and your salt fat acid. I made mine using zucchini, tomato, cukes, sourdough, onion, red wine vin, evoo, and cotija cheese.
Patty
Made this tonight with some additions and boy, is it good! Added halved Castelvetrano olives, crushed garlic which I mixed with the oil and vinegar to distribute it, grilled the zucchini and also an eggplant. Delicious in spite of the vague bread quantity! I only had fine-textured ground parmesan, I think shaved would be even better.
Patty
Three SLICES of bread? That is not a unit of measure. What quantity once cubed?
Barb
A good basic recipe. I used sauteed leeks because that is what I had and it came out surprisingly well. Used balsamic as some recommended. Tasty and filling lunch.
blc
Not much of a recipe here...I too prefer my homemade balsamic maple dressing when making panzanella. And salt the tomatoes and let them sit while doing the rest. And grilling the zucchini and the bread makes this even better.
grainiac
So easy, so good. I made some not so great whole grain sourdough today and this was a good way to use it up. I like that it's not swimming in liquid. good flavors, easy to make with your excess zukes and maters. Agree about balsamic. Yum!!!!!
Patrick S
I'd toss the bread in after everything else just before serving so it stays crispy and not soggy.
lidaki
Added Tonno, cubed cucumber, had no zucchini. Added a spoonful of capers, calamata olives, fresh parsley. Our lunch was divine. Splash of red wine vinegar along w 18 yr old balsamic. Yum.
Christa
Very nice with real summertime tomatoes, too.
Kristen A
Suggestion: balsamic vinegar rather than red-wine
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