Best Zucchini Panzanella Salad Recipes

SUMMER ZUCCHINI AND TOMATO PANZANELLA SALAD

Summer Zucchini and Tomato Panzanella Salad image

Provided by Amanda Freitag

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 zucchini, washed, sliced lengthwise (about 6 slices from each)
Juice of 2 lemons
Salt
1 cup cubed day-old bread
1/2 cup extra-virgin olive oil, plus more for drizzling
1/2 bunch fresh oregano, chopped
1/2 bunch fresh mint, chopped
1/4 cup red wine vinegar
1 clove garlic, thinly sliced
Freshly ground pepper
1 pint cherry tomatoes, washed, sliced in half
8 fresh basil leaves, chiffonade, plus more for garnish

Steps:

Preheat the oven to 375 degrees F.
Divide the zucchini slices evenly among 4 flat plates, overlapping each slice just slightly, like shingles. Brush with the lemon juice and season with salt. Let sit for 5 minutes to marinate and wilt.
Meanwhile, toss the bread cubes with 1 tablespoon of the oil, the oregano, mint and some salt. Toast on a baking sheet in the oven until slightly golden, 10 to 12 minutes.
For the vinaigrette, simply combine the red wine vinegar with the remaining oil and the garlic and season with salt and pepper.
Toss the cherry tomatoes with the bread and about 1/4 cup of the vinaigrette. Let sit until the croutons start to soften, 5 minutes, then toss in the basil. Divide the tomato panzanella salad on top of the zucchini and garnish with a drizzle of olive oil and more basil. Serve with the remaining vinaigrette on the side.

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

Categories Lunch Side Dishes

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

FRIED ZUCCHINI BLOSSOMS WITH GRILLED VEGETABLE PANZANELLA AND BABY ARUGULA SALAD

Fried Zucchini Blossoms with Grilled Vegetable Panzanella and Baby Arugula Salad image

Provided by Anne Burrell

Time 55m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 zucchini, sliced lengthwise into 1/4-inch thick slices
3 plum tomatoes, halved
1 red onion, cut into 1/4-inch thick rings
Olive oil
Kosher salt
1/2 loaf rustic white bread, crusts removed, cut into bite-size cubes
1/4 cup red wine vinegar
1 1/2 cloves garlic, smashed and minced
Canola oil
1 cup cake flour
1 tablespoon baking powder
Kosher salt
1/2 cup club soda
1/2 cup goat cheese
4 zucchini blossoms
4 fresh basil leaves
2 cups baby arugula
1 tablespoon olive oil
Kosher salt
Red wine vinegar

Steps:

For the panzanella: Heat a grill or grill pan. Toss the zucchini, tomatoes, and onions gently with olive oil and salt and grill until cooked through. Flip halfway through cooking.
Toss the bread cubes with vinegar, garlic, 1 tablespoon olive oil, a sprinkle of water, and salt.
Chop the grilled vegetables and add to the bread mixture. Toss gently together and season with salt, to taste.
For the blossoms: Heat the oil to 375 degrees F.
Whisk together the cake flour, baking powder, pinch salt, and club soda.
Spoon the goat cheese into a piping bag and cut a hole in the bag. Gently fill each zucchini blossom with goat cheese.
Dip each blossom into the batter and then carefully place into the hot oil. Cook until lightly puffed and golden. Remove the blossoms from the oil and drain on a paper towel. Season with salt immediately.
Fry the basil leaves until just crisped. Set aside.
For the salad: Toss the arugula with the oil, salt, and a splash of vinegar. Divide the arugula among 4 plates. Mold the panzanella into a ring mold and place on a plate. Repeat with remaining plates. Top each panzanella portion with 1 fried blossom. Drizzle with olive oil to finish and top each plate with a fried basil leaf.