• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Emily Kyle Nutrition
  • About
  • Articles
  • Recipes
  • Shop
  • Login
menu icon
go to homepage
  • About
  • Articles
  • Recipes
  • Shop
  • Login
  • Let's Connect!

    • Email
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Articles
    • Recipes
    • Shop
    • Login
  • Let's Connect!

    • Email
    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Non-Infused Recipe

    Spiralized Zucchini Panzanella Salad

    Published: Jul 4, 2019 · Modified: May 29, 2021 by Emily Kyle · This post may contain affiliate links, as an Amazon Associate I earn from qualifying purchases.

    666 shares
    • Share
    • Tweet
    • Email
    Jump to Recipe
    Fresh Zucchini Panzanella Salad by Emily Kyle Nutrition

    This fresh Spiralized Zucchini Panzanella Salad is made with zucchini, mushrooms, vine-ripened tomatoes, and homemade crouton dressed in a zesty Lemon Vinaigrette. This recipe can be easily adapted to suit both gluten-free and dairy-free lifestyles.

    Fresh Zucchini Panzanella Salad with Asian Dressing by Emily Kyle Nutrition
    Table of Contents show
    1) Zucchini Panzanella Salad
    2) Heart Healthy Ingredient Swaps
    3) Get More Cannabis Salad Recipes
    4) Spiralized Zucchini Panzanella Salad

    Zucchini Panzanella Salad

    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.

    I always tell my students that the best way to enjoy more plant-based foods is to swap some of the traditional ingredients in your favorite dishes for plant-based options for a fresh and 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!

    Fresh Zucchini Panzanella Salad with Asian Dressing by Emily Kyle Nutrition

    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 hemp milk, sunflower seed milk, or almond milk
    • Use whole grains rather than refined grains
    • 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
    Fresh Zucchini Panzanella Salad with Asian Dressing by Emily Kyle Nutrition
    Fresh Zucchini Panzanella Salad with Asian Dressing by Emily Kyle Nutrition

    Get More Cannabis Salad Recipes

    Are you looking for more healthy cannabis recipes, including salads and dressings?

    I've got you covered with these delicious options below:

    • Zesty Cannabis-Infused Lemon Vinaigrette
    • Creamy Cannabis-Infused Ranch Dressing
    • Chickpea Spinach Salad with Cannabis Lemon Vinaigrette
    • Cannabis Strawberry Vinaigrette with Burrata Salad
    • Beet & Walnut Cannabis Leaf Salad
    • Cannabis Pear and Arugula Salad
    • Cannabis Rainbow Chicken Salad
    • Cannabis Mango Jicama Prebiotic Salad
    • Cannabis Caprese Salad Grain Bowl

    And if you're struggling with the munchies, be sure to get my 10 Helpful Tips for Managing the Munchies here!

    Fresh Zucchini Panzanella Salad by Emily Kyle Nutrition

    Spiralized Zucchini Panzanella Salad

    Author: Emily Kyle, MS, RDN, HCP
    4.82 from 11 votes
    Enjoy the fresh taste of summer with this Fresh Zucchini Panzanella Salad made with zucchini, mushrooms, vine ripened tomatoes, and homemade croutons. 
    Print Recipe Pin Recipe Save RecipeSaved Recipe!
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    CourseEntrées
    CuisineAmerican
    Servings 2 servings
    Calories 310 kcal

    Ingredients
      

    Homemade Croutons

    • ¼ loaf or 2 slices day-old bread of choice*, torn into 1" pieces
    • ½ teaspoon extra-virgin olive oil
    • ½ teaspoon garlic powder
    • ¼ teaspoon dried parsley

    Zucchini Salad

    • 2 small zucchini spiralized
    • ½ pint grape tomatoes quartered
    • ½ cup diced roasted red peppers
    • 4 ounces baby portabello mushrooms sliced
    • 2 whole scallions white and green parts, sliced
    • 6 ounces fresh mozzarella
    • ¼ cup cannabis lemon vinaigrette

    Instructions
     

    • Preheat the oven to 350°F. Line a baking sheet with foil and arrange the torn bread pieces in a single flat layer. Drizzle with olive oil, garlic powder, and parsley. Toss gently to coat.
    • Bake the croutons for 10-minutes, stirring once halfway through. The cooked croutons should be toasted and golden brown. Once cooked, remove from the oven and set aside to cool.
    • If you haven't already, spiralize your zucchini into 'zoodles'. If you do not have a spiralizer, simply use a vegetable peeler to make thin strips of zucchini 'noodles'.
    • In a large mixing bowl add the spiralized zucchini, grape tomatoes, roasted red pepper, sliced mushrooms, scallions. Toss well.
    • Add the Lemon Vinaigrette to the bowl and toss well until all ingredients are lightly coated.
    • Gently toss in the homemade croutons and fresh mozzarella. Serve immediately.

    Notes

    *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

    Serving: 1servingCalories: 310kcalCarbohydrates: 18gProtein: 21gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 55mgSodium: 470mgFiber: 5gSugar: 9g
    Did you make this recipe or have a question?Join hundreds of members inside private Well With Cannabis Community for help, support, and to share your edible creations!
    « Rainbow Grilled Veggie Kebabs
    Easy 2-Ingredient Non-Dairy Yogurt »
    666 shares
    • Share
    • Tweet
    • Email

    Primary Sidebar

    Hello, I'm Emily Kyle. I help people just like you sort through misinformation, conquer fears, and find support on your cannabis journey.

    More about me →

    Shop The Store

    Visit my online cannabis store to find the highest quality cannabis products, including flower, oils, gummies, topicals, and more!

    • Shop Now: Bliss THC Gummies
    • Shop Now: Topical CBD Salve
    • Shop Now: Lifter CBD Hemp Flower
    • Shop Now: 1,000mg CBD Oil

    Shop for high-quality cannabis products →

    Trending Recipes

    • Easy Cannabis Weed Brownies
    • Cannabis Gummies Made With Oil or Butter
    • 9 Ways To Make Cannabis Tea
    • Simple, Delicious Cannabis Chocolate Chip Cookies

    Footer

    ↑ back to top

    Emily Kyle As Featured In

    Contact

    • Contact
    • About Emily
    • Join the Well With Cannabis Community

    Important

    • Privacy Policy
    • Disclosure
    • Terms & Conditions
    • Accessibility Policy

    Copyright © 2022 · Emily Kyle Nutrition, LLC · Emily Kyle, MS, RDN, CLT, HCP · All Rights Reserved