All Recipes

Zucchini Panzanella

45 Mins
Hoagie Rolls
Made With
Hoagie Rolls


3 Hoagie Rolls

1 Tablespoon Garlic Powder

1 Tablespoon Italian Seasoning

3 Medium Zucchinis, sliced

1 ½ Cups Heirloom Cherry Tomatoes, halved

1 Medium Green Pepper, chopped

1/2 Red Onion, thinly sliced

1 ½ Cups Mozzarella Cheese Pearls

½ Cup Fresh Basil, chopped

1 Tablespoon Olive Oil

Salt, to taste

Pepper, to taste


1/4 Cup Balsamic Vinegar

3 Tablespoons Olive Oil

3 Tablespoons Sugar

1 Clove Roasted Garlic, minced

1 Teaspoon Italian Seasoning

½ Teaspoon Crushed Red Pepper Flakes

1 Teaspoon Salt

1/2 Teaspoon Pepper

1 Tablespoon Water

Serves: 8-10


Step 1

Add 1 Tablespoon of olive oil to medium pan. Add zucchini and onion; season with salt and pepper. Sauté zucchini until tender. Remove from pan and pat dry. Set aside to cool completely.

Step 2

Slice Hoagie Rolls into 1-inch cubes. You will need 8-10 full cups of bread.

Step 3

Arrange cubes on a large baking sheet. Drizzle or spray with olive oil then season with garlic powder and Italian seasoning. Bake in a 300°F oven until crisp on the outside but still slightly soft in the middle, 10-15 minutes, tossing once during baking. Remove and set aside to cool completely.

Step 4

Prepare dressing: In a small bowl, add balsamic vinegar, sugar, water, garlic, seasonings, salt, and pepper. Whisk while slowly adding olive oil to thoroughly blend ingredients.

Step 5

In a large bowl, combine the toasted bread cubes, sautéed zucchini, chopped vegetables, and mozzarella cheese pearls. Pour dressing over top and toss to combine.

Step 6

Let the salad sit for 30 minutes to allow flavors to meld, stirring occasionally.

Step 7

When ready to serve, mix in basil, and portion onto plates.