Zucchini Panzanella

By Eric Kim

Updated September 1, 2021

  • David Malosh for The New York Times
Media 1 of 1
Total Time
35 minutes
Rating
4(1,171)
Comments
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Zucchini shines in this take on panzanella, a Tuscan bread salad commonly featuring tomatoes. (Panzanella didn’t include tomatoes until the 16th century, and earlier versions featured onions as the main vegetable.) Here, scallions crisp up alongside the pan-fried croutons, which get a last-minute candying with maple syrup to provide extra crunch and insurance against sogginess. While the croutons are magnificent and dangerously snackable, the star of this salad is the zucchini. Cooked zucchini tastes wonderful, but the crunch of the raw vegetable in this recipe is stimulating and sweet, especially when doused with the punchy, garlicky dressing. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .

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Ingredients

Yield:4 servings

  • 3 medium zucchini (about 1 pound), trimmed

  • Kosher salt (Diamond Crystal) and black pepper

  • 2 packed cups (½-inch) cubes of dense, chewy, day-old bread (5 ounces), such as sourdough

  • 4 tablespoons olive oil

  • 1 bunch scallions, thinly sliced at an angle (about 2 cups)

  • 1 teaspoon dried oregano

  • 1 tablespoon plus 2 teaspoons maple syrup

  • 1 large garlic clove, finely grated

  • 1 tablespoon plus 1 teaspoon rice vinegar

  • 2 teaspoons Dijon mustard

  • ½ cup Castelvetrano or other green olives, pitted and torn into halves

  • 1 packed cup fresh flat-leaf parsley leaves and tender stems

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

25 grams carbs; 258 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 4 grams fiber; 564 milligrams sodium; 5 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Slice 1 zucchini crosswise into ¼-inch-thick coins. Slice the remaining 2 zucchini crosswise into 2-inch-long segments; press on each segment with your hand (and body weight) to crush so the two rounded sides are flattened, then tear into bite-size pieces. Add all of the zucchini to a large colander set in the sink, sprinkle with 1 teaspoon salt and toss. Let sit to drain, about 30 minutes.

  2. Step 2

    While the zucchini drains, heat a large skillet over medium. Add the bread and toss frequently with a wooden spoon until lightly browned and beginning to dry out, about 5 minutes. Add 2 tablespoons oil, the scallions and ½ teaspoon dried oregano, and toss until the bread is evenly coated. Season to taste with salt and pepper, and cook, stirring occasionally, until the bread is crispy and evenly browned, 5 to 7 minutes. The scallions should be slightly wilted and browned.

  3. Step 3

    Add 1 tablespoon maple syrup to the pan. Toss frequently until the bread is evenly coated and the syrup has caramelized, 2 to 3 minutes. Take the pan off the heat and set aside so the croutons can cool slightly while you finish the salad.

  4. Step 4

    In a large bowl, whisk together the garlic, vinegar, mustard and ½ teaspoon each salt and pepper with the remaining 2 tablespoons olive oil, 2 teaspoons maple syrup and ½ teaspoon oregano.

  5. Step 5

    Transfer the drained zucchini to a clean kitchen towel and blot dry. Add to the bowl with the dressing and toss. Transfer the croutons to the bowl, along with the olives and parsley, and gently toss to coat. Adjust seasoning with salt and pepper, and serve immediately.

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Ratings

4 out of 5
1,171 user ratings
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Comments

Kristin

You should have to sign an oath when you buy this app to cook every recipe one time as is before you can make comments on it. We made this as is and it was fabulous. Will be making weekly with our CSA zucchini and parsley!!

Jourdan

This recipe is a delicious revelation AS WRITTEN. The 1 TBSP of maple syrup on the bread adds such a lovely caramelization and a delightful frisson of crunch when you come across a bite-- and the 2 tsp of maple syrup in the dressing balances the mustard and olives so nicely. The salted zucchini takes on a wonderful texture and adds a lot to the salad as well. This is a 10/10, I will make it over and over again, with the syrup exactly where it is in this well-tested and well-conceived recipe. Yum

Madrid

I'll use pomegranate molasses rather than maple syrup. Maple seems discordant with the Mediterranean flavors.

Olivier

Delicious salad due to the unique combination of ingredients. To make it taste less like a stuffing type of salad or panade, I doubled the Castelvetrano olives, and added two tomatoes and two avocados, and an extra tablespoon of maple syrup.

A M H

Delicious and I don’t even like zucchini! I also used honey not maple and was great! Def recommend. Crowd pleaser !

Cand

This recipe was loved by the whole family. Suggestion: make the garlic/vinegar dressing after chopping the zucchini so that it has time for the flavors to blend. Otherwise the dish was fabulous!

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