Zucchini and Tomato Panzanella







A recipe from the cuisine, allowed in a / / / diet.

Will you say no to this refreshing crouton salad inspired to us by the Italian Panzanella? It is very easy to put together and very needed during the hot summer days. Just toss together croutons and zucchini cooked in olive oil, raw diced tomato, onion, and garlic. Don’t forget the acidic dressing, the zing-bringer to your delicious salad.

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
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

  1. 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.

  2. For the zucchini:

    Heat the olive oil in a skillet over low heat. Add the zucchini. Cook and stir for 3 minutes. Set aside.

  3. 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.

  4. 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.


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