Zucchini Panzanella

This zucchini panzanella recipe is easy, delicious, and the perfect way to enjoy all of the summer squash in season! It’s hard not to love the homemade pan-fried croutons and scallions candied with maple syrup. The whole thing gets tossed in a garlicky dressing—just pure yum! Pair it with Lolati Grenache.

Makes 4 servings | 40 minutes

INGREDIENTS

• 3 medium zucchini

• Kosher salt

• 2 cups of cubed sourdough bread

• 1 bunch of scallions

• 1 tsp dried oregano

• 1 tbsp plus 2 tsp maple syrup

• 1 large garlic clove, finely grated

• 1 tbsp plus 1 tsp rice vinegar

• 2 tsp Dijon mustard

• ½ cup olives (I used kalamata)

• 1 packed cup of fresh parsley, chopped

DIRECTIONS

Step 1

Slice 1 zucchini crosswise into ¼-inch coins. Slice the other 2 zucchini crosswise into 2-inch segments; press on each segment with your hand to crush so the two rounded sides are flattened, then tear into bite-size pieces. add all of the zucchini to a large colander, toss with 1 tsp of salt and place it in the sink. Let sit to drain, about 30 minutes.

Step 2

When the zucchini has finished draining, blot dry with a clean kitchen towel. Then sauté the zucchini in olive oil until they are just slightly soft. Set aside.

Step 3

While the zucchini cooks, heat a large skillet over medium heat. Add the bread and toss frequently with a wooden spoon until lightly browned and beginning to dry out, about 5 minutes. Add 2 tbsp oil, the scallions, and ½ tsp of dried oregano. 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, 5-7 minutes. The scallions should be slightly wilted and browned. Add 1 tsp of maple syrup to the pan. Toss frequently until the bread is evenly coated and the syrup has caramelized, 2-3 minutes. Take the pan off the heat and set aside so the croutons can cool slightly while you finish the salad.

Step 4

In a bowl, whisk together the garlic, vinegar, mustard, ½ tsp of salt and pepper, and the remaining 2 tbsp olive oil, 2 tsp maple syrup, and ½ tsp oregano.

Step 5

Transfer the cooked zucchini and crouton mixture to a large bowl. Add the olives, parsley, and dressing. Gently toss to coat. Serve immediately and pair it with a glass of Lolati Grenache!

Inspired by a New York Times Cooking recipe by Eric Kim. Image by David Malosh for New York Times.