Zucchini Panzanella Salad

Name: Zucchini Panzanella Salad
Prep time: 20 min
Cook time: 40 min
Yield: 14
Ingredients: 3 medium zucchini, cut into 1/4-in. slices; 1/4 cup olive oil, divided; 1 French bread baguette (10-1/2 ounces), cubed; 1-1/2 cups heirloom mini or cherry tomatoes, halved; 1 medium green pepper, coarsely chopped; 1/2 medium red onion, thinly sliced; 1/4 cup balsamic vinegar; 1 teaspoon jarred roasted minced garlic; 1 teaspoon Italian seasoning; 1/2 teaspoon crushed red pepper flakes; 1 teaspoon kosher salt; 1/2 teaspoon coarsely ground pepper; 1-1/2 cups fresh mozzarella cheese pearls

Zucchini Panzanella Salad was pinched from <a href="https://www.tasteofhome.com/recipes/zucchini-panzanella-salad/" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a summer craving. This recipe is a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri..."

INGREDIENTS

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3 medium zucchini, cut into 1/4-in. slices

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1/4 cup olive oil, divided

•

1 French bread baguette (10-1/2 ounces), cubed

•

1-1/2 cups heirloom mini or cherry tomatoes, halved

•

1 medium green pepper, coarsely chopped

•

1/2 medium red onion, thinly sliced

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1/4 cup balsamic vinegar

•

1 teaspoon jarred roasted minced garlic

•

1 teaspoon Italian seasoning

•

1/2 teaspoon crushed red pepper flakes

•

1 teaspoon kosher salt

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1/2 teaspoon coarsely ground pepper

•

1-1/2 cups fresh mozzarella cheese pearls

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