ZUCCHINI PANZANELLA WITH SUN-DRIED TOMATOES

Zucchini Panzanella With Sun-Dried Tomatoes image

Provided by Molly O'Neill

Time 35m

Yield Four servings

Number Of Ingredients 13

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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

Steps:

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

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 429 milligrams, Sugar 5 grams, TransFat 0 grams