Best Zoodle Panzanella Recipes

Everything Bagel Panzanella Salad image

Provided by Valerie Bertinelli

Time 50m

Yield 8 servings

Number Of Ingredients 13

3 unsliced everything bagels, cubed into 1 1/2-inch pieces (about 6 cups)
6 tablespoons extra-virgin olive oil
1/3 cup red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove garlic, grated
1 shallot, finely chopped
Kosher salt and freshly ground black pepper
3 vine-ripe tomatoes, cut into 1 1/2-inch pieces
Half a bulb of fennel, sliced and fronds reserved for garnish
Half a sweet onion, sliced
2 Persian cucumbers, quartered and sliced into 1/3-inch pieces
1 cup fresh basil leaves, torn
1/2 cup mozzarella pearls

Steps:

Preheat the oven to 350 degrees F. Add the bagel cubes to a rimmed baking sheet and toss with 2 tablespoons of olive oil. Bake until the bread is toasted, about 15 minutes. Remove from the oven and let cool slightly.
Meanwhile, add the vinegar, mustard, garlic, shallot, the remaining 4 tablespoons olive oil and 1/2 teaspoon each salt and pepper to a large serving bowl and whisk to combine. Add the tomatoes, fennel and onion. Toss to coat everything in the dressing and let sit at room temperature for 15 minutes.
Once the bread is slightly cooled and the vegetables have marinated in the dressing, add the cucumber, basil and mozzarella pearls and reserved fennel fronds. Toss to combine.

Classic Panzanella image

Provided by Valerie Bertinelli

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

5 cups cubed good-quality crusty bread (about half of a 7-inch round loaf)
6 medium-ripe tomatoes, cored and cut into 3/4-inch pieces
Kosher salt and freshly ground black pepper
6 tablespoon extra-virgin olive oil
3 tablespoons sherry vinegar
1/4 cup thinly sliced red onion
1 cup basil leaves, torn

Steps:

Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until dried out but not toasted, 10 to 15 minutes. Cool.
Meanwhile, put the tomatoes in a colander and toss them with 1 teaspoon salt. Let stand 20 minutes, discard any juices that drain out.
Whisk the olive oil and vinegar together in a large bowl. Add the bread, tomatoes, onion, and basil and toss to coat thoroughly. Season with salt and pepper and serve immediately.