ZUCCHINI PANZANELLA SALAD

Zucchini Panzanella Salad image

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

Time 1h

Yield 14 cups.

Number Of Ingredients 13

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

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