Tomato and Zucchini Panzanella

By Mark Bittman

Updated May 29, 2024

  • Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.
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Total Time
About 15 minutes
Rating
4(262)
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Ingredients

  • 3 slices of stale bread, cubed

  • 2 tablespoons olive oil

  • 1 ½ pounds cubed zucchini

  • 1 pint cherry tomatoes, halved

  • Parmesan

  • Basil leaves

  • Red-wine vinegar

  • Olive oil

Ingredient Substitution Guide

Preparation

  1. Step 1

    Sauté bread in a large skillet over medium heat until golden and crisp; remove and add olive oil and zucchini.

  2. Step 2

    Cook until tender and lightly browned, about 10 minutes.

  3. Step 3

    Toss bread and zucchini with cherry tomatoes, shaved Parmesan, basil leaves, red-wine vinegar and olive oil.

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Ratings

4 out of 5
262 user ratings
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Comments

Kristen A

Suggestion: balsamic vinegar rather than red-wine

lidaki

Added Tonno, cubed cucumber, had no zucchini. Added a spoonful of capers, calamata olives, fresh parsley. Our lunch was divine. Splash of red wine vinegar along w 18 yr old balsamic. Yum.

Patrick S

I'd toss the bread in after everything else just before serving so it stays crispy and not soggy.

KJ

I love this recipe, but I confess I add chicken andouille slices to it, which makes it a satisfying meal. It keeps for a few days as long as you store the bread cubes separately, and mix in the balsamic and basil just before serving.

Liz

Don’t add the bread until you’re ready to serve otherwise it’ll be a soggy mess.

adam

Panzanella can be a pantry cleaner for veggies and stale weekend farmers market bread to be eaten mid week. Have at least on warm cooked vegetable, your crunchies, and your salt fat acid. I made mine using zucchini, tomato, cukes, sourdough, onion, red wine vin, evoo, and cotija cheese.

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