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Zucchini Panzanella
100%
1
cooking.nytimes.com
By cooking.nytimes.com

Zucchini Panzanella

Instructions
Cook:35min
Updated at: Thu, 21 Nov 2024 21:39:43 GMT

Nutrition balance score

Good
Glycemic Index
52
Low
Glycemic Load
15
Moderate

Nutrition per serving

Calories310.6 kcal (16%)
Total Fat19.4 g (28%)
Carbs28.9 g (11%)
Sugars8.4 g (9%)
Protein6.1 g (12%)
Sodium767.5 mg (38%)
Fiber4.9 g (17%)
% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 medium zucchini (about 1 pound), trimmed
1 poundzucchini
medium, trimmed
Kosher salt (Diamond Crystal) and black pepper
kosher salt
Kosher salt (Diamond Crystal) and black pepper
black pepper
2 packed cups (1/2-inch) cubes of dense, chewy, day-old bread (5 ounces), such as sourdough
2 cupsbread
1/2-inch, cubes, dense, chewy, day-old, such as sourdough
4 tablespoons olive oil
4 tablespoonsolive oil
1 bunch scallions, thinly sliced at an angle (about 2 cups)
1 bunchscallions
thinly sliced at an angle
1 teaspoon dried oregano
1 teaspoondried oregano
1 tablespoon plus 2 teaspoons maple syrup
1 tablespoonmaple syrup
1 large garlic clove, finely grated
1garlic clove
large, finely grated
1 tablespoon plus 1 teaspoon rice vinegar
1 tablespoonrice vinegar
plus 1 teaspoon
2 teaspoons Dijon mustard
2 teaspoonsdijon mustard
1/2 cup Castelvetrano or other green olives, pitted and torn into halves
½ cupCastelvetrano olives
or other green, pitted and torn into halves
1 packed cup fresh flat-leaf parsley leaves and tender stems
1 cupfresh flat-leaf parsley
leaves, and tender stems

Instructions

View on cooking.nytimes.com
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