Zucchini Panzanella With Sun-Dried Tomatoes
Published May 28, 1994
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 cups stale Italian or French bread, cut into 1 ½-inch cubes
1 cup water
¼ cup sun-dried tomatoes (not packed in oil)
2 small zucchini, trimmed and diced fine
½ small red onion, peeled and diced fine
¼ cup chopped fresh basil leaves
1 large clove garlic, peeled and minced
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 teaspoon salt
Freshly ground pepper to taste
¼ cup chopped Italian parsley
Nutritional analysis per serving (4 servings)
26 grams carbs; 151 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 2 grams fiber; 431 milligrams sodium; 6 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the bread in a medium bowl and pour the water over it. Squeeze the bread into the water until saturated. Let stand for 15 minutes.
- Step 2
Meanwhile, place the sun-dried tomatoes in a small saucepan and cover with water. Bring to a boil over medium heat. Reduce heat and simmer until the tomatoes are soft, about 5 minutes. Drain and finely chop.
- Step 3
Squeeze the excess water from the bread and coarsely chop. Place in a bowl and toss with the tomatoes, zucchini, onion, basil and garlic. Add the lemon zest, lemon juice, olive oil, salt and pepper. Toss in the parsley. Serve as a salad or stuffing for chicken or trout.
Private Notes
Comments
This is a terrible recipe. I think eating the multiple dried, frozen sourdough bread ends that I had to work with PLAIN would be more delicious than the préparation described here.