ZUCCHINI PANZANELLA SALAD
I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. -Felicity Wolf, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 14 cups.
Number Of Ingredients 13
Steps:
- Place zucchini in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil. Bake, uncovered, at 400° until tender and lightly browned, 25-30 minutes, stirring halfway. Remove from the oven and cool., Meanwhile, in a large bowl, toss bread cubes with 1 tablespoon olive oil. Transfer to a baking sheet. Bake at 400° until lightly browned, 12-14 minutes, stirring occasionally., Place the cooled zucchini, toasted bread, tomatoes, green pepper and red onion in a large bowl. In a small bowl, whisk together vinegar, garlic, seasonings and remaining oil. Drizzle over salad; toss gently to combine. Add the mozzarella and stir to combine. Serve immediately.
Nutrition Facts : Calories 152 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 301mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
SUMMER ZUCCHINI AND TOMATO PANZANELLA SALAD
Provided by Amanda Freitag
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Divide the zucchini slices evenly among 4 flat plates, overlapping each slice just slightly, like shingles. Brush with the lemon juice and season with salt. Let sit for 5 minutes to marinate and wilt.
- Meanwhile, toss the bread cubes with 1 tablespoon of the oil, the oregano, mint and some salt. Toast on a baking sheet in the oven until slightly golden, 10 to 12 minutes.
- For the vinaigrette, simply combine the red wine vinegar with the remaining oil and the garlic and season with salt and pepper.
- Toss the cherry tomatoes with the bread and about 1/4 cup of the vinaigrette. Let sit until the croutons start to soften, 5 minutes, then toss in the basil. Divide the tomato panzanella salad on top of the zucchini and garnish with a drizzle of olive oil and more basil. Serve with the remaining vinaigrette on the side.
END OF SUMMER PANZANELLA SALAD
When the warm, summer days are coming to a close and you have a surplus of fresh end-of-season produce, fire up the grill and make this simple yet substantial panzanella salad. With a generous portion of tangy sourdough bread, fresh basil, and multicolored cherry tomatoes, it's a satisfying meal on its own but also makes an easy side dish for a group.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat a grill pan or outdoor grill to medium-high heat.
- Whisk 1/4 cup of the olive oil, the vinegar, garlic, oregano, 1/2 teaspoon salt and several grinds of pepper in a large bowl until smooth and combined. Toss in the tomatoes, then set aside to marinate.
- Trim the ends off the zucchini and yellow squash, then cut each lengthwise into quarters. Drizzle the zucchini, corn and onion with 2 tablespoons of the olive oil, 1/2 teaspoon of salt and several grinds of pepper. Brush the bread with the remaining 2 tablespoons of olive oil and season with a pinch of salt.
- Grill the zucchini, corn and onion until crisp-tender and charred in spots, 3 to 4 minutes per side for the zucchini and onion, and 6 to 8 minutes for the corn. Grill the bread until toasted and charred, about 2 minutes per side.
- Slice the zucchini on the bias into 1-inch thick pieces, roughly chop the onion and cut the corn kernels off the cob. Cut the bread into 1-inch pieces. Transfer all to the same large bowl with the tomatoes. Add the torn basil leaves, then toss until the salad is well dressed and combined. Season with more salt and pepper. Transfer to a serving bowl or platter, drizzle with more olive oil and top with ricotta salata or feta if using.
ZOODLE PANZANELLA
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F.
- Spread the ciabatta on a baking pan in a single layer. Bake until dried out, about 15 minutes.
- Meanwhile, toss the tomatoes with 1/2 teaspoon salt in a colander set over a bowl and let stand 15 minutes to drain slightly.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add the zoodles and a large pinch of salt and cook, tossing gently with tongs, until just barely crisp tender, about 1 minute. Transfer the zoodles to a large bowl, leaving the garlic oil in the pan. Add the balsamic vinegar and 1/2 teaspoon salt to the skillet with the oil and stir to mix.
- Add the bread, tomatoes, shallot and basil to the bowl with the zoodles. Add the vinaigrette from the skillet and toss to combine. Transfer to a serving bowl and serve immediately.
ZUCCHINI PANZANELLA WITH SUN-DRIED TOMATOES
Provided by Molly O'Neill
Categories side dish
Time 35m
Yield Four servings
Number Of Ingredients 13
Steps:
- Place the bread in a medium bowl and pour the water over it. Squeeze the bread into the water until saturated. Let stand for 15 minutes.
- Meanwhile, place the sun-dried tomatoes in a small saucepan and cover with water. Bring to a boil over medium heat. Reduce heat and simmer until the tomatoes are soft, about 5 minutes. Drain and finely chop.
- Squeeze the excess water from the bread and coarsely chop. Place in a bowl and toss with the tomatoes, zucchini, onion, basil and garlic. Add the lemon zest, lemon juice, olive oil, salt and pepper. Toss in the parsley. Serve as a salad or stuffing for chicken or trout.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 429 milligrams, Sugar 5 grams, TransFat 0 grams
ZUCCHINI PANZANELLA
Zucchini shines in this take on panzanella, a Tuscan bread salad commonly featuring tomatoes. (Panzanella didn't include tomatoes until the 16th century, and earlier versions featured onions as the main vegetable.) Here, scallions crisp up alongside the pan-fried croutons, which get a last-minute candying with maple syrup to provide extra crunch and insurance against sogginess. While the croutons are magnificent and dangerously snackable, the star of this salad is the zucchini. Cooked zucchini tastes wonderful, but the crunch of the raw vegetable in this recipe is stimulating and sweet, especially when doused with the punchy, garlicky dressing. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Eric Kim
Categories dinner, lunch, salads and dressings, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice 1 zucchini crosswise into 1/4-inch-thick coins. Slice the remaining 2 zucchini crosswise into 2-inch-long segments; press on each segment with your hand (and body weight) to crush so the two rounded sides are flattened, then tear into bite-size pieces. Add all of the zucchini to a large colander set in the sink, sprinkle with 1 teaspoon salt and toss. Let sit to drain, about 30 minutes.
- While the zucchini drains, heat a large skillet over medium. Add the bread and toss frequently with a wooden spoon until lightly browned and beginning to dry out, about 5 minutes. Add 2 tablespoons oil, the scallions and 1/2 teaspoon dried oregano, and toss until the bread is evenly coated. Season to taste with salt and pepper, and cook, stirring occasionally, until the bread is crispy and evenly browned, 5 to 7 minutes. The scallions should be slightly wilted and browned.
- Add 1 tablespoon maple syrup to the pan. Toss frequently until the bread is evenly coated and the syrup has caramelized, 2 to 3 minutes. Take the pan off the heat and set aside so the croutons can cool slightly while you finish the salad.
- In a large bowl, whisk together the garlic, vinegar, mustard and 1/2 teaspoon each salt and pepper with the remaining 2 tablespoons olive oil, 2 teaspoons maple syrup and 1/2 teaspoon oregano.
- Transfer the drained zucchini to a clean kitchen towel and blot dry. Add to the bowl with the dressing and toss. Transfer the croutons to the bowl, along with the olives and parsley, and gently toss to coat. Adjust seasoning with salt and pepper, and serve immediately.
RICOTTA-STUFFED ZUCCHINI BLOSSOMS WITH PANZANELLA
Provided by Anne Burrell
Time 1h45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the panzanella: Combine the vinegar, 1 cup water, the salt, sugar and garlic in a large jar or other container with a tight-fitting lid and shake, shake, shake to combine. Add the onions and cucumbers, shake again, and let sit for at least 1 hour. (You're making pickles here, and this step can totally be done ahead of time-like yesterday!)
- Put the bread in a large bowl with 1/2 to 1 cup water to soften. Squeeze and knead the bread with your hands, and then let it sit for 30 minutes.
- Squeeze out any excess water from the bread again, put the bread back in the bowl, and crumble it through your fingers. Toss in the tomatoes, add the pickled onions and cucumbers (strain these out and reserve the liquid), and stir to combine. Add the basil and some finishing oil; taste it to make sure it's delicious. Sprinkle in a few drops of the pickling liquid or a bit more oil if needed. Reserve.
- For the blossoms: Wiggle your finger into the blossom down to the base, where the flower meets the stem, and carefully break off and remove the stamen (be gentle, you don't want to rip through the blossom while doing this). Repeat with all the blossoms.
- In a medium bowl, combine the ricotta, Parmigiano and parsley and season with salt. Taste and re-season if needed. Put the ricotta mix into a pastry bag, carefully insert the tip of the bag into the flower and fill. Then gently close your hand around the flower to secure it. Place the stuffed blossom on a baking sheet and repeat with the remaining flowers.
- Pour peanut oil into a large saucepan over medium-high heat; the oil should come 1 1/2 to 2 inches up the sides of the pan. While the oil heats, set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet. To see if the oil is hot enough, drop a bit of flour into it. If it sizzles, you're good to go. If the oil begins to smoke, it's too hot, so reduce the heat.
- Combine the flour and wine in a large bowl to make a very loose batter. Start with 3/4 cup of the wine and add more if needed.
- Working in batches, dip each blossom in the batter to coat it, and then gently put each blossom in the oil, being careful not to overcrowd the pan. Let the blossoms cook until they turn color but stay nice and crispy on the outside, 1 to 2 minutes. Remove the blossoms from the oil with a slotted spoon or fish spatula, put them on the paper towels and immediately sprinkle with salt.
- Divide the reserved panzanella among serving plates and top each with 2 crispy blossoms.
PANZANELLA PANINI
I made this sandwich by combining my 2 favorite sandwiches, and salad, together. The result was delicious!
Provided by Mrs.Williams
Categories Main Dish Recipes Sandwich Recipes Panini Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat a skillet over medium-low heat.
- Sprinkle cut sides of roll with balsamic vinegar. Layer one slice of mozzarella cheese, tomato slices, basil leaves, and the remaining slice of mozzarella cheese on the roll. Close sandwich; rub outside with olive oil.
- Place sandwich in preheated skillet; top with another heavy skillet to press. Cook until bread is toasted and golden, about 3 minutes. Flip sandwich; top with skillet. Cook second side until toasted, about an additional 2 minutes.
Nutrition Facts : Calories 401.7 calories, Carbohydrate 29.9 g, Cholesterol 35.8 mg, Fat 24.1 g, Fiber 2.1 g, Protein 18.5 g, SaturatedFat 8.1 g, Sodium 612.8 mg, Sugar 4.8 g
RICOTTA-STUFFED ZUCCHINI BLOSSOMS WITH PANZANELLA
My mom is a florist so I love flowers-especially big orange ones like zucchini blossoms! I make zucchini blossoms stuffed full of creamy ricotta cheese and then fry them until they're golden and crispy. In my opinion, zucchini blossoms are nature's perfect little packages. What's better than a crispy, crunchy, cheesy flower? A crispy, crunchy, cheesy flower on a bread salad-a gorgeous mix of perfectly ripe tomatoes, basil, cucumber, red onion, and bread, which softens when it absorbs all the veggies' wonderful juices.
Yield serves: 4
Number Of Ingredients 19
Steps:
- Combine the vinegar, 1 cup water, the salt, sugar, Tabasco, and garlic in a large jar or other container with a tight-fitting lid and shake, shake, shake to combine. Add the onion and cucumber, shake again, and let sit for at least 1 hour. (You're making pickles here, and this step can totally be done ahead of time-like yesterday!)
- Put the bread in a large bowl with 1/2 to 1 cup of water to soften. Squeeze and knead the bread with your hands, then let it sit for 30 minutes.
- Squeeze out any excess water from the bread, put the bread back in the bowl, and crumble it through your fingers. Toss in the tomatoes, add the pickled onion and cucumber (strain these out and reserve the liquid), and stir to combine. Add the basil and some finishing oil; taste it to make sure it's delicious. Sprinkle in a few drops of the pickling liquid or a bit more oil if needed; reserve.
- Wiggle your finger into the blossom down to the base, where the flower meets the stem, and carefully break off and remove the stamen (be gentle-you don't want to rip through the blossom while doing this). Repeat with all the blossoms.
- In a medium bowl, combine the ricotta, Parmigiano, and parsley and season with salt-taste and reseason if needed. Put the ricotta mix into a pastry bag, carefully insert the tip of the bag into the flower, and fill; then gently close your hand around the flower to secure it. Place the stuffed blossom on a baking sheet and repeat with the remaining flowers.
- Pour peanut oil into a large saucepan over medium-high heat; the oil should come 1 1/2 to 2 inches up the sides of the pan. While the oil heats, set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet. To see if the oil is hot enough, drop a bit of flour into it. If it sizzles, you're good to go. If the oil begins to smoke, it's too hot, so reduce the heat.
- Combine the flour and wine in a large bowl to make a very loose batter. Start with 3/4 cup of wine and add more if needed.
- Working in batches, dip each blossom in the batter to coat it and then gently put each blossom in the oil, being careful not to overcrowd the pan. Let the blossoms cook for 1 to 2 minutes, then turn them over; the blossoms are done when they're still light in color but nice and crispy on the outside. Remove the flowers from the oil with a slotted spoon or fish spatula, put them on the paper towels, and immediately sprinkle with salt.
- Divide the reserved panzanella between serving plates and top each with two crispy blossoms.
PANZANELLA
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 15m
Number Of Ingredients 8
Steps:
- Sauté bread in a large skillet over medium heat until golden and crisp; remove and add olive oil and zucchini.
- Cook until tender and lightly browned, about 10 minutes.
- Toss bread and zucchini with cherry tomatoes, shaved Parmesan, basil leaves, red-wine vinegar and olive oil.
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- 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.
- 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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