Summer Zucchini and Tomato Panzanella Salad (Amanda Freitag ) Recipe
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Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 403.75 Kcal (1690 kJ) | ||
| Calories from fat | 266.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.6g | 46% | |
|---|---|---|---|
| Sodium | 270.08mg | 11% | |
| Potassium | 215.46mg | 5% | |
| Total Carbs | 28.15g | 9% | |
| Sugars | 2.25g | 9% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 6.42g | 13% | |
| Vitamin C | 12.9mg | 21% | |
| Iron | 0.1mg | 1% | |
| Calcium | 14.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 217.62 Kcal (911 kJ) | ||
| Calories from fat | 143.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.95g | 46% | |
|---|---|---|---|
| Sodium | 145.57mg | 11% | |
| Potassium | 116.13mg | 5% | |
| Total Carbs | 15.17g | 9% | |
| Sugars | 1.21g | 9% | |
| Dietary Fiber | 0.48g | 4% | |
| Protein | 3.46g | 13% | |
| Vitamin C | 6.9mg | 21% | |
| Iron | 0.1mg | 1% | |
| Calcium | 7.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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