Panzanella

The zucchini bread series : recipe #3

Did you know that dipping bread in olive oil and vinegar reduces its glycemic load? For the final installment of my Zucchini Bread series and just in time for the long weekend, here is a Panzanella! A rustic Tuscan classic, Panzanella is a salad made from stale bread, fresh summer veggies and dressed with olive oil and vinegar. The dressing soaks into the bread, making it oh so tangy and flavorful.

My version is adapted from this Ina Garten recipe, and makes good use of my gluten-free Vegan Zucchini Bread instead of French bread. Try it as a side or main for your long weekend feast!

Zucchini Bread Panzanella

Ingredients

• Croutons from Vegan Zucchini Bread

  • 4 slices Vegan Zucchini Bread (about 200g), diced into 1-inch cubes

  • 1 Tbsp. avocado oil

  • ¼ tsp. garlic powder

  • ⅓ tsp. salt

  • ¼ tsp. dried oregano

  • ¼ tsp. cracked black pepper

  • avocado oil spray, if available

• 3 ripe medium tomato(es)[300g] , diced into 1-inch cubes

• 1 large red bell pepper(s)[200g] , diced into 1-inch cubes

• 1 large yellow bell pepper(s)[200g] , diced into 1-inch cubes

• 1 English or 3 baby cucumber(s)[300g] , diced into 1-inch cubes

• 1 small red onion[100g] , diced into 1-inch cubes

• 15-20 fresh basil leaves, sliced into ribbons

• Dressing

  • 4 Tbsp. olive oil

  • 3 Tbsp. champagne vinegar or red wine vinegar

  • ½ tsp. Dijon mustard

  • 1 small clove garlic, minced

  • ½ tsp. kosher salt

  • ¼ tsp. cracked black pepper

Directions

Step 1. Preheat the air fryer to 400°F/200°C or oven to 450°F/230°C. 

Step 2. To make the croutons, whisk together avocado oil, salt, pepper, garlic powder, and oregano in a bowl. Slice zucchini bread into 1-inch/2.5cm cubes and mix together with the oil and spices. Spray with avocado oil, as needed. Air fry for 2–3 minutes, checking at 2 minutes, or bake for 6–8 minutes, turning halfway through and checking at 6 minutes, until golden brown and crisp.

Step 3. To make the dressing, whisk together olive oil, vinegar, mustard, garlic, salt and pepper.

Step 4. In a large bowl, combine all diced vegetables and basil. Add the croutons, pour the dressing over them and mix well.

Chill at least 2 hours prior to serving.

Cooking notes

Psst. If you’re in a hurry to make this and don’t have Zucchini Bread on hand, use Ezekiel Bread instead. It’s a healthy option usually found in the freezer section of your supermarket. But important to note that it’s not gluten free!