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roasted zucchini panzanella

Roasted Zucchini Panzanella 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



  • 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.)

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