Roasted Zucchini Panzanella

Recipes

If you are looking for a delicious summer salad recipe, look no further than this Roasted Zucchini Panzanella. I mean, what’s not to love about a salad made with toasted bread?

Roasted Zucchini Panzanella Salad #vegetable #roasted #zucchini #panzanella #salad #recipe #summer #picnic #breadsalad

Roasted Zucchini Panzanella

Anyone else love panzanella as much as I do? If you’re not familiar with panzanella, it is a Tuscan tossed salad made with soaked stale bread, tomatoes, onions, cheese, etc. Does this sound delicious? It is!!!

I shared a unique panzanella recipe a few years ago in which avocado was the star ingredient. That recipe is delicious. You can find it HERE. I also have another bread salad HERE made with bread, radicchio, blue cheese, and pancetta! So good!

Anyway, I wanted to make bread salad again, but thought I would switch it up and try something new which lead me to this Roasted Zucchini Panzanella.

Roasted Zucchini Panzanella Salad #vegetable #roasted #zucchini #panzanella #salad #recipe #summer #picnic #breadsalad

Roasted Zucchini Panzanella Salad #vegetable #roasted #zucchini #panzanella #salad #recipe #summer #picnic #breadsalad

The base for the recipe is the same, I just used roasted zucchini. The combination is tasty, plus it’s a great way to use up all that zucchini when your garden is producing more than you know what to do with.

As far as the other vegetables in this salad, I used tomatoes, green pepper, and red onion. One of the great things about panzanella is you can use whatever vegetables you love. If you want to substitute an ingredient, go for it. Have a vegetable you need to use up in the refrigerator, toss it in. Make it your own.

There is so much to love about this unique salad. I hope you’ll give it a try. Let me walk you through the recipe.

Looking for more tasty summer salad recipes? You’re in luck because I have an entire post dedicated to my favorites. You can find those HERE.

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How to Make Roasted Zucchini Panzanella

Start by roasting the zucchini. (There is a full ingredient list as well as detailed instructions in the printable recipe card below.)

Place the zucchini onto a baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle lightly with salt and pepper. Bake at 400 degrees for about 25-28 minutes stirring halfway through. The zucchini should be lightly browned and tender, but not mushy.

Roasted Zucchini Panzanella Salad #vegetable #roasted #zucchini #panzanella #salad #recipe #summer #picnic #breadsalad

In a large bowl, add the bread cubes and drizzle with 1 tablespoon of olive oil. Sprinkle lightly with salt and pepper. Toss to combine. Transfer to a baking sheet and bake at 400 degrees until lightly browned. (About 12-14 minutes.) Stir once during the baking process.

Roasted Zucchini Panzanella Salad #vegetable #roasted #zucchini #panzanella #salad #recipe #summer #picnic #breadsalad

Allow the zucchini and bread cubes to cool completely.

In a large bowl, add the roasted zucchini, toasted bread, tomatoes, green pepper, red onion, and mozzarella. In a small bowl or dressing container, whisk together the dressing ingredients until combined. Drizzle over the salad and toss gently to combine.

Roasted Zucchini Panzanella Salad #vegetable #roasted #zucchini #panzanella #salad #recipe #summer #picnic #breadsalad

Roasted Zucchini Panzanella Salad #vegetable #roasted #zucchini #panzanella #salad #recipe #summer #picnic #breadsalad

This Roasted Zucchini Panzanella is best served immediately. (Though, I enjoyed the leftover portion just as much the following day.)

And that’s it!

Looking for more brownie recipes? Try these:

Roasted Zucchini Panzanella Salad #vegetable #roasted #zucchini #panzanella #salad #recipe #summer #picnic #breadsalad

Roasted Zucchini Panzanella Salad #vegetable #roasted #zucchini #panzanella #salad #recipe #summer #picnic #breadsalad

As I mentioned above, this Roasted Zucchini Panzanella is best served right after you make it. However, I had some leftovers and really enjoyed it the next day for lunch – whatever tickles you taste buds.

Enjoy!

Looking for more tasty saladrecipes? Try these:

Roasted Zucchini Panzanella Salad #vegetable #roasted #zucchini #panzanella #salad #recipe #summer #picnic #breadsalad

Roasted Zucchini Panzanella Salad #vegetable #roasted #zucchini #panzanella #salad #recipe #summer #picnic #breadsalad

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Roasted Zucchini Panzanella

Roasted Zucchini Panzanella

Did you make this recipe? Leave a review!

Course: Appetizer, Salad
Cuisine: American, Italian
Keyword: bread salad, panzanella, salad, zucchini
Servings: 10
Prep Time 20 mins
Total Time 20 mins
If you are looking for a delicious summer salad recipe, look no further than this Roasted Zucchini Panzanella. I mean, what's not to love about a salad made with toasted bread?

Ingredients

  • 3 medium zucchinis - cut into 1/4 inch slices
  • 2 tablespoons olive oil - divided
  • 1 bread baguette - cubed (about 10 ounces)
  • 1 1/2 cups cherry tomatoes - halved
  • 1 green pepper - chopped
  • 1/2 red onion - sliced thinly
  • 1 1/2 cups mozzarella cheese pearls - about 8 ounces
  • salt and pepper to taste
Dressing:
  • 1/4 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 1 clove garlic - minced
  • 2 teaspoons granulated sugar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper

Instructions

  • Start by roasting the zucchini. Place the zucchini onto a baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle lightly with salt and pepper. Bake at 400 degrees for about 25-28 minutes stirring halfway through. The zucchini should be lightly browned and tender, but not mushy.
  • In a large bowl, add the bread cubes and drizzle with 1 tablespoon of olive oil. Sprinkle lightly with salt and pepper. Toss to combine. Transfer to a baking sheet and bake at 400 degrees until lightly browned. (About 12-14 minutes.) Stir once during the baking process.
  • Allow the zucchini and bread cubes to cool completely.
  • In a large bowl, add the roasted zucchini, toasted bread, tomatoes, green pepper, red onion, and mozzarella. In a small bowl or dressing container, whisk together the dressing ingredients until combined. Drizzle over the salad and toss gently to combine. This Roasted Zucchini Panzanella is best served immediately. (Though, I enjoyed the leftover portion just as much the following day.)

Nutrition Facts

Calories: 209kcalCarbohydrates: 19gProtein: 7gFat: 12gSaturated Fat: 3gCholesterol: 13mgSodium: 501mgPotassium: 284mgFiber: 2gSugar: 5gVitamin A: 389IUVitamin C: 26mgCalcium: 125mgIron: 1mg
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!
Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that inspiredbycharm.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

Posted By at 10:19 AM
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Comments

  • Mary at

    This looks amazing! I will be trying it for sure.

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