Roasted Zucchini Panzanella Salad - Delicious Summer Salad Recipe (2024)

If you are looking for a delicious summer salad recipe, look no further than this Roasted Zucchini Panzanella. I mean, what’s not to love about a salad made with toasted bread?

Roasted Zucchini Panzanella

Anyone else love panzanella as much as I do? If you’re not familiar with panzanella, it is a Tuscan tossed salad made with soaked stale bread, tomatoes, onions, cheese, etc. Does this sound delicious? It is!!!

I shared a unique panzanella recipe a few years ago in which avocado was the star ingredient. That recipe is delicious. You can find it HERE. I also have another bread salad HERE made with bread, radicchio, blue cheese, and pancetta! So good!

Anyway, I wanted to make bread salad again, but thought I would switch it up and try something new which lead me to this Roasted Zucchini Panzanella.

The base for the recipe is the same, I just used roasted zucchini. The combination is tasty, plus it’s a great way to use up all that zucchini when your garden is producing more than you know what to do with.

As far as the other vegetables in this salad, I used tomatoes, green pepper, and red onion. One of the great things about panzanella is you can use whatever vegetables you love. If you want to substitute an ingredient, go for it. Have a vegetable you need to use up in the refrigerator, toss it in. Make it your own.

There is so much to love about this unique salad. I hope you’ll give it a try. Let me walk you through the recipe.

Looking for more tasty summer salad recipes? You’re in luck because I have an entire post dedicated to my favorites. You can find those HERE.

How to Make Roasted Zucchini Panzanella

Start by roasting the zucchini. (There is a full ingredient list as well as detailed instructions in the printable recipe card below.)

Place the zucchini onto a baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle lightly with salt and pepper. Bake at 400 degrees for about 25-28 minutes stirring halfway through. The zucchini should be lightly browned and tender, but not mushy.

In a large bowl, add the bread cubes and drizzle with 1 tablespoon of olive oil. Sprinkle lightly with salt and pepper. Toss to combine. Transfer to a baking sheet and bake at 400 degrees until lightly browned. (About 12-14 minutes.) Stir once during the baking process.

Allow the zucchini and bread cubes to cool completely.

In a large bowl, add the roasted zucchini, toasted bread, tomatoes, green pepper, red onion, and mozzarella. In a small bowl or dressing container, whisk together the dressing ingredients until combined. Drizzle over the salad and toss gently to combine.

This Roasted Zucchini Panzanella is best served immediately. (Though, I enjoyed the leftover portion just as much the following day.)

And that’s it!

Looking for more brownie recipes? Try these:

• Pumpkin Cheesecake Brownies
• Mini Skillet Brownies
• Cookies and Cream Brownies

As I mentioned above, this Roasted Zucchini Panzanella is best served right after you make it. However, I had some leftovers and really enjoyed it the next day for lunch – whatever tickles you taste buds.

Enjoy!

Looking for more tasty saladrecipes? Try these:

• My FAVORITE Pasta Salad Recipes
• Bacon and Blue Cheese Potato Salad
• Waldorf Salad
• Roasted Carrot Salad

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Roasted Zucchini Panzanella