Spiralized Zucchini Panzanella Salad
Author: Emily Kyle | EmilyKyleNutrition.com
Enjoy the fresh taste of summer with this Fresh Zucchini Panzanella Salad made with zucchini, mushrooms, vine ripened tomatoes, and homemade croutons.
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.
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