Zucchini Panzanella Salad Recipes

ZUCCHINI PANZANELLA SALAD

Steps:

• Heat 1 1/2 tablespoons olive oil in a large skillet. Add the bread cubes, tossing often until browned, about 10 minutes.
• Whisk the ingredients for the dressing together in a small measuring cup or bowl.
• Toss with the zucchini, mint, basil, and toasted bread. Taste and add more salt and pepper to taste.

ZUCCHINI PANZANELLA SALAD

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.

ZUCCHINI PANZANELLA

Steps:

• Slice 1 zucchini crosswise into 1/4-inch-thick coins. Slice the remaining 2 zucchini crosswise into 2-inch-long segments; press on each segment with your hand (and body weight) to crush so the two rounded sides are flattened, then tear into bite-size pieces. Add all of the zucchini to a large colander set in the sink, sprinkle with 1 teaspoon salt and toss. Let sit to drain, about 30 minutes.
• While the zucchini drains, heat a large skillet over medium. Add the bread and toss frequently with a wooden spoon until lightly browned and beginning to dry out, about 5 minutes. Add 2 tablespoons oil, the scallions and 1/2 teaspoon dried oregano, and toss until the bread is evenly coated. Season to taste with salt and pepper, and cook, stirring occasionally, until the bread is crispy and evenly browned, 5 to 7 minutes. The scallions should be slightly wilted and browned.
• Add 1 tablespoon maple syrup to the pan. Toss frequently until the bread is evenly coated and the syrup has caramelized, 2 to 3 minutes. Take the pan off the heat and set aside so the croutons can cool slightly while you finish the salad.
• In a large bowl, whisk together the garlic, vinegar, mustard and 1/2 teaspoon each salt and pepper with the remaining 2 tablespoons olive oil, 2 teaspoons maple syrup and 1/2 teaspoon oregano.
• Transfer the drained zucchini to a clean kitchen towel and blot dry. Add to the bowl with the dressing and toss. Transfer the croutons to the bowl, along with the olives and parsley, and gently toss to coat. Adjust seasoning with salt and pepper, and serve immediately.

FRIED ZUCCHINI BLOSSOMS WITH GRILLED VEGETABLE PANZANELLA AND BABY ARUGULA SALAD

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.

SUMMER ZUCCHINI AND TOMATO PANZANELLA SALAD

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.

ZOODLE PANZANELLA

Steps:

• Preheat the oven to 300 degrees F.
• Spread the ciabatta on a baking pan in a single layer. Bake until dried out, about 15 minutes.
• Meanwhile, toss the tomatoes with 1/2 teaspoon salt in a colander set over a bowl and let stand 15 minutes to drain slightly.
• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add the zoodles and a large pinch of salt and cook, tossing gently with tongs, until just barely crisp tender, about 1 minute. Transfer the zoodles to a large bowl, leaving the garlic oil in the pan. Add the balsamic vinegar and 1/2 teaspoon salt to the skillet with the oil and stir to mix.
• Add the bread, tomatoes, shallot and basil to the bowl with the zoodles. Add the vinaigrette from the skillet and toss to combine. Transfer to a serving bowl and serve immediately.

ZUCCHINI PANZANELLA WITH SUN-DRIED TOMATOES

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.