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A Fresh Zucchini Panzanella Salad made with zucchini, mushrooms, vine-ripened tomatoes, homemade croutons and Asian dressing that can be easily adapted for gluten-free and dairy-free lifestyles.
Fresh Zucchini Panzanella Salad with Asian Dressing
Plant-based eating continues to be a popular trend in the health and wellness space, and for good reason. Not only is plant-based eating better for the environment, but it is better for your overall health as well.
Studies show that consuming more whole, plant-based foods on a daily basis can help to reduce the risk of several chronic illnesses including coronary artery disease. I always tell my clients that the best way to enjoy more plant-based dishes is to swap some of the ingredients in your favorite dishes for plant-based ingredients, for a fresh, nutritious twist.
This summer at your family BBQ try this Fresh Zucchini Panzanella Salad instead of your traditional anti-pasta salad made with white pasta and processed meat. This delicious twist that will help you to enjoy a mouth-watering plant-based salad swap with an extra serving of veggies.
Coronary Artery Disease – What You Need to Know
Coronary artery disease (CAD) is the most common type of heart disease and the leading cause of death in the United States in both men and women. CAD occurs when blood vessels of heart become narrow, making it difficult for blood to flow to the heart. [i] People with CAD may experience pain, shortness of breath, fatigue or even nothing at all. They also may be at risk for a heart attack.[ii]
While people should absolutely take steps to prevent CAD, the primary goal is to clear arteries that have become “clogged” in order to restore blood flow to the heart. CAD may be managed with a mixture of lifestyle changes and treatment options, with medications often being chosen as a first line of treatment.[iii]
In some cases, surgery may be needed. But there are other options too; including percutaneous coronary intervention (PCI), a minimally invasive procedure that is used to manage CAD.
Heart Healthy Ingredient Swaps
One message I am passionate about is that everyone – regardless of their health – should enjoy their food and lifestyle while being mindful of their wellness. By making heart-healthy ingredient swaps, you can make a popular dish better for your heart.
By swapping this Fresh Zucchini Panzanella Salad for the traditional anti-pasta salad made with white pasta and processed meat, you are deciding to support your heart heath. Some other delicious heart healthy ingredient swaps include:
- Using plant proteins rather than meat – think tofu, tempeh or beans.
- Replace cow’s milk with soy, almond, rice or oat milk.
- Use whole grains rather than refined grains.
- Instead of reaching for the salt, load up on fresh herbs and spices to give your meals a little extra kick of flavor.
- When in need of sweetener, use a natural sugar substitute such as maple syrup, honey or stevia.
- Use avocado as a healthy fat.
Of course, it is important to remember that some heart-healthy swaps and recipes may not be right for everyone. Talk to your doctor or other qualified health care provider before making any changes to your diet. You should follow your doctor or dietitian’s guidelines for dietary restrictions for heart disease.
Fresh Zucchini Panzanella Salad with Asian Dressing
Enjoy the fresh taste of summer with this Fresh Zucchini Panzanella Salad made with zucchini, mushrooms, vine ripened tomatoes, and homemade croutons.
Ingredients
- 2 small fresh zucchini, spiralized
- ½ pint grape tomatoes, sliced
- 1 large roasted red pepper, diced
- 4 ounces baby portabella mushrooms, sliced
- 2 whole scallions, diced, white and green parts
- 6 ounces fresh mozzarella, optional
Homemade Croutons
- ¼ loaf of day old French bread, drizzled with olive oil, minced garlic and parsley. Bake for about 10 minutes at 350 F. Cool and slice into croutons. Use gluten-free bread for a gluten-free option.
Dressing
- Use a small jar with a cover or small container with a lid to shake the dressing for thorough mixing.
- 2 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon soy sauce, or coconut aminos
- ½ teaspoon chili oil, more or less to taste
- salt and pepper to taste
Instructions
- Use a spiralizer to make the zucchini noodles (zoodles), rough chop and place in a fine mesh strainer. Lightly salt with a few grinds of the salt shaker and toss to coat. Allow zoodles to drain for 20 minutes or so. This will reduce the water content of the zucchini.
- In a small bowl add the roasted red pepper, tomatoes, mushrooms, scallions and mozzarella (if using).
- After zucchini is drained combine and toss all ingredients together and chill in the fridge while you make the croutons and dressing.
- Assemble the dressing in a covered container and shake well to mix. Adjust flavor to taste if desired.
- 5 minutes before serving add the croutons to the salad mix and add the dressing over the top of all. Lightly toss to coat and serve immediately.
- We liked this recipe so much that I made it two nights in a row. Enjoy!
Notes
Note: This is best served fresh, so I made this in a small quantity. I don’t think it would this would refrigerate well.
To make this recipe gluten-free, start with a gluten-free loaf of bread instead of French bread and follow the same process. Ensure all of your other ingredients are gluten-free as well including your soy sauce and other dressing ingredients.
To make this recipe dairy-free, eliminate the mozzarella or opt for a plant-based cheese alternative.
Nutrition Information:
Yield: 2 Serving Size: 1 saladAmount Per Serving:Calories: 460 Saturated Fat: 11g Cholesterol: 45mg Sodium: 1050mg Carbohydrates: 35g Fiber: 4g Sugar: 12g Protein: 27g
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The Millennial Garden Inspired Recipes
Delicious, plant-based recipes inspired by the fresh garden harvests from The Millennial Garden grown by Emily Kyle. Spotlight produce items include recipes made with: black raspberries, red raspberries, snow peas, cucumbers, tomatoes, zucchini, yellow squash, winter squash including butternut squash, acorn squash, spaghetti squash, brussels sprouts, red and green cabbage, broccoli, brussels sprouts, and more.
Fruit Garden Harvest Recipes
Preserve the taste and nutrients of summer with this homemade Wild Blackberry & Black Raspberry Jam made from freshly harvested berries. With full instructions for making black raspberry jam at home, canning blackberries and wild blackberry jam has never been easier, or more delicious.
Nourish your body with summers most delicious fresh fruit in this vegan, gluten-free, easy to make Raspberry Peach Summer Glow Smoothie made with freshly harvested red raspberries.
Vegetable Garden Harvest Recipes
Enjoy these low-carb Tuna Salad Cucumber Boats made with high-protein, probiotic-rich Greek yogurt and anti-inflammatory wild-caught tuna fish and learn more about the nutrition benefits of homegrown cucumbers and why they make the perfect gluten-free sandwich alternative. Recipe options for the Paleo diet, Keto diet and more included.
This Garden Fresh Greek Cucumber Salad allows you to use up abundant fresh summer produce like tomatoes, cucumbers, and fresh herbs quickly and easily in a delicious plant-based, naturally gluten-free salad that comes together in just minutes.
This Step by Step Guide to Rolling Fresh Spring Rolls will help you to learn how to make your own fresh spring rolls at home, so you can have perfect rolls every time. Naturally vegan and gluten-free these veggie packed spring rolls are bursting with flavor and nutrition and are the perfect way to use up homegrown produce.
Enjoy the fresh taste of summer with this Fresh Zucchini Panzanella Salad made with garden-freah zucchini, vine ripened tomatoes, button mushrooms, fresh mozzarella and homemade croutons.
Eat the rainbow with these beautiful plant-based Rainbow Grilled Vegan Veggie Kebab Skewers that are naturally vegan, dairy-free, gluten-free, nut-free, Paleo, allergen-friendly and packed with antioxidants, dietary fiber, and important vitamins & minerals. Most of the ingredients including the tomatoes, yellow squash and zucchini can be grown right in the backyard!
Savor summers most abundant produce with these savory Garden Harvest Veggie Pesto Skewers made with garden fresh zucchini, peppers, tomatoes, and homemade pesto.
Every year, the first thing we plant in our gardenare peas. They are one of the few crops we can plant early because of their ability to withstand a late season frost.That also means they are one of the first crops ready for harvest, which is always exciting, and delicious. Picking fresh peas from the vine brings me such sweet memories of my childhood, and I hope my son will remember the same when he grows older.
Move over tater-tots, these deliciously cheesy, nutrient-dense Baked Broccoli Bites with a vibrant Turmeric Yogurt Dip will turn anyone in the family into a veggie lover. Made with freshly harvested broccoli grown in The Millennial Garden.
This smooth and creamy, vegan, gluten-free & Whole30 friendly Turmeric & Coconut Roasted Butternut Squash Bisque is an antioxidant packed, anti-inflammatory one-pot-wonder the whole family will love. Made with homegrown butternut squash, this recipe is perfect for Fall and Winter.
All-natural, homemade breadcrumbs baked into a nutrient dense, homegrown spaghetti squash bowl come together to make the most nutritious & delicious low-carb Spaghetti Squash Chicken Parmesan.
This Spaghetti Squash Eggplant Parmesan recipe features hand-breaded eggplant cutlets baked right into a homegrown spaghetti squash bowl for a healthy new way to enjoy this classic dish.
This recipe is made with some of my fall & winter harvest favorites: cabbage, celery, garlic and onions. What I didn’t grow in my own garden, I got from my favorite farm stand up the road, Olde Silo Farms.
Made with the goodness of kale, cranberries, chickpeas, bulgur and squash, this sweet salad is packed with protein and flavor.
Farm Fresh Egg Recipes
Learn how to make this Healthy Crustless Quiche Recipe for the week along with 12 mini-quiche to keep in the freezer for meal prep, so you can ensure you have a healthy breakfast all month long, in less than 1 hour. Easily customizable to include any vegetable you're currently harvesting from the garden.
A unique twist on the classic party favorite, these Hemp & Avocado Deviled Eggs are a high protein, Keto friendly, mayo-free, wholesome snack inspired by the dozens of farm fresh eggs we get from our flock of chickens.
There is no need for artificial food coloring when Mother Nature has given us the most beautiful, all natural food coloring! These naturally dyed deviled eggs are made with beet juice, blueberry juice and turmeric.