Nutritional Chart
Calories: 187 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 2 g
- 5 g
- 11 g
Ingredients Needed for Zucchini and Tomato Panzanella
For the toast:
1 teaspoon olive oil
2 slices toast bread
For the zucchini:
1 teaspoon olive oil
1 medium zucchini, sliced
For the dressing:
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 teaspoon lemon zest
salt
pepper
1 teaspoon olive oil
For assembling the Panzanella salad:
1 large tomato, diced
1 medium red onion, diced
2 garlic cloves, diced
How to Make Zucchini and Tomato Panzanella
- For the toast:
Heat the olive oil in a skillet over low heat. Add the toast cubes. Cook and stir for 2 minutes. Set aside.
- For the zucchini:
Heat the olive oil in a skillet over low heat. Add the zucchini. Cook and stir for 3 minutes. Set aside.
- For the dressing:
Add the red wine vinegar, lemon juice, lemon zest, and olive oil to a small bowl. Season with salt and pepper. Mix using a teaspoon. Set aside.
- For assembling the Panzanella salad:
Toss the cooked zucchini, diced tomato, red onion, garlic, and toast cubes to a bowl. Drizzle with dressing, mix using two spatulas, cover the bowl with plastic wrap, and refrigerate for 10 minutes.