Summer 2024

Summer Squash Panzanella

This panzanella spotlights one of the summer’s star vegetables: Squash! A quick lemony marinade tenderizes the veggies, complemented by crisp homemade croutons add welcome crunch between bites of creamy mozzarella. Perfect for enjoying a warm summer evening with good company.

Ingredients

• 1 small clove garlic, grated
• ¼ tsp. smoked paprika
• 4 Tbsp. olive oil, divided
• Kosher salt and pepper
• 3 oz. peasant bread, torn into ½-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 cross 1/8 inch thick
• 1 shallot, thinly sliced into rings
• 2 c. baby arugula
• ½ c. basil leaves, sliced
• 1 lb. fresh mozzarella cheese, sliced

Instructions

1. Heat 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.
2. Meanwhile, in large bowl, whisk together lemon zest and juice, ½ teaspoon each salt and pepper, and remaining 3 tablespoon oil. Toss in zucchini, yellow squash, and shallot and let marinate for 10 minutes. Fold in arugula, basil, and croutons.
3. Arrange mozzarella on large platter and top with marinated vegetables and croutons.

Serves 8.

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

Enjoy!