Summer Zucchini and Tomato Panzanella Salad (Amanda Freitag ) Recipe

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Summer Zucchini and Tomato Panzanella Salad (Amanda Freitag )
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Ingredients:

Directions:

  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. For the vinaigrette, simply combine the red wine vinegar with the remaining oil and the garlic and season with salt and pepper.
  5. 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.
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Nutrition Facts

Per ServingPer 100 g
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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.4
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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