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Roasted Zucchini Panzanella Salad Recipe

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Ingredients
  

  • 2 medium zucchini sliced into cubed
  • 2 cups crusty bread cubed (day-old or toasted)
  • 2 cups cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/2 cup fresh basil leaves torn
  • 2 tbsp red wine vinegar
  • 4 tbsp extra virgin olive oil divided
  • 2 teaspoon each garlic powder and paprika
  • Salt and freshly cracked black pepper to taste
  • 1 garlic clove minced (for vinaigrette)
  • Optional: shaved Parmigiano or crumbled feta for serving

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • Season the zucchini: Toss sliced zucchini with 2 tablespoons olive oil, garlic powder, paprika, salt, and black pepper. Spread on a parchment-lined baking sheet in a single layer.
  • Roast for 20–25 minutes, flipping once, until golden and slightly crisp around the edges. Let cool slightly.
  • Toast the bread: While the zucchini roasts, toss cubed bread with a drizzle of olive oil and toast in the oven for 10–15 minutes, until golden and crunchy.
  • Make the vinaigrette: In a small bowl, whisk together red wine vinegar, 2 tablespoons olive oil, minced garlic (if using), a pinch of salt, and pepper.
  • Assemble the salad: In a large bowl, combine roasted zucchini, toasted bread, halved cherry tomatoes, red onion, and basil. Drizzle with vinaigrette and toss gently.
  • Let it sit for 10–15 minutes so the flavors meld and the bread absorbs some dressing.
  • Serve at room temperature, optionally topped with shaved Parmigiano or crumbled feta.