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Summer Squash Panzanella
A side that's perfect for the season.

This panzanella spotlights another summer star: Squash! A quick lemony marinade tenderizes the veg while crisp, homemade croutons add welcome crunch between bites of creamy mozz. Enjoy alfresco — with a crisp glass of wine and good company.
Ingredients
- 1
small clove garlic, grated
- 1/4 tsp.
smoked paprika
- 4 Tbsp.
olive oil, divided
Kosher salt and pepper
- 3 oz.
peasant bread, torn into 1/2-inch pieces
- 2 tsp.
lemon zest plus 3 tablespoons lemon juice
- 1
medium zucchini, trimmed and sliced crosswise 1/8 inch thick
- 1
medium yellow squash, trimmed and sliced crosswise 1/8 inch thick
- 1
shallot, thinly sliced into rings
- 2 cups
baby arugula
- 1/2 cup
basil leaves, sliced
- 1 lb.
fresh mozzarella cheese, sliced
Directions
- Step 1Heat oven to 425°F. In medium bowl, whisk together garlic, smoked paprika, 1 tablespoon oil, and 1/4 teaspoon salt. Add bread and toss to coat. Transfer to small rimmed baking sheet and bake until golden brown and crisp, 8 to 10 minutes.
- Step 2Meanwhile, in large bowl, whisk together lemon zest and juice, 1/2 teaspoon each salt and pepper, and remaining 3 tablespoon oil. Toss in zucchini, yellow squash, and shallot and let marinate 10 minutes. Fold in arugula, basil, and croutons.
- Step 3Arrange mozzarella on large platter and top with marinated vegetables and croutons.
NUTRITIONAL INFORMATION (per serving): About 265 calories, 21.5 g fat (9 g saturated), 40 mg cholesterol, 268 mg sodium, 9 g carbohydrates, 1 g fiber, 2 g sugar (0.5 g added sugar), 12 g protein

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