If you’re lucky enough to find baby zucchini at the grocery store or farmers’ market, show off its diminutive size and delicate flavor in this delicious take on panzanella, the classic Italian bread salad. Made with juicy tomatoes, fresh herbs, and hunks of toasted garlic bread, our version also includes baby zucchini and a zingy mustard-and-shallot vinaigrette. Baby zucchini requires hardly any prep at all. Because the squash is so young and tender, the only trick is to not overcook it on the grill. In this recipe, all you need to do is slice it lengthwise and coat it with olive oil, salt, and black pepper. About two minutes per side over the flames is all it takes to get nice char marks and a hint of smoke. Serve the salad immediately after it has been prepared, because the longer it sits, the more the dressing the bread will absorb.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.