Tomato and Zucchini Panzanella
Updated May 30, 2024
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3slices of stale bread, cubed
- 2tablespoons olive oil
- 1½pounds cubed zucchini
- 1pint cherry tomatoes, halved
- Parmesan
- Basil leaves
- Red-wine vinegar
- Olive oil
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Preparation
- Step 1
Sauté bread in a large skillet over medium heat until golden and crisp; remove and add olive oil and zucchini.
- Step 2
Cook until tender and lightly browned, about 10 minutes.
- Step 3
Toss bread and zucchini with cherry tomatoes, shaved Parmesan, basil leaves, red-wine vinegar and olive oil.
Private Notes
Comments
Suggestion: balsamic vinegar rather than red-wine
Added Tonno, cubed cucumber, had no zucchini. Added a spoonful of capers, calamata olives, fresh parsley. Our lunch was divine. Splash of red wine vinegar along w 18 yr old balsamic. Yum.
I'd toss the bread in after everything else just before serving so it stays crispy and not soggy.
Don’t add the bread until you’re ready to serve otherwise it’ll be a soggy mess.
Panzanella can be a pantry cleaner for veggies and stale weekend farmers market bread to be eaten mid week. Have at least on warm cooked vegetable, your crunchies, and your salt fat acid. I made mine using zucchini, tomato, cukes, sourdough, onion, red wine vin, evoo, and cotija cheese.
Made this tonight with some additions and boy, is it good! Added halved Castelvetrano olives, crushed garlic which I mixed with the oil and vinegar to distribute it, grilled the zucchini and also an eggplant. Delicious in spite of the vague bread quantity! I only had fine-textured ground parmesan, I think shaved would be even better.
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