Zucchini & Mint Panzanella

Ingredients

• 2 medium Zucchini
• 2 medium Tomatoes
• 2 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.25 cup Fresh mint
• 2 tbsp Red wine vinegar
• 1 tsp Dijon mustard
• 1 clove Garlic
• 3 cups Bread (day-old)
• 0.25 cup Optional: feta cheese(optional)

Instructions

1. 1

   Prep (15 minutes total): Cut zucchini into bite-size half-moons and tomatoes into chunks. Tear bread into bite-size pieces. Finely chop mint and mince garlic.

2. 2

   Cook (10 minutes total): Heat 1 tbsp olive oil in a skillet over medium-high heat. Add zucchini with a pinch of salt and cook 6–7 minutes, stirring occasionally, until lightly browned and just tender. Add tomatoes for the last 2–3 minutes to warm and release juices, then remove from heat.

3. 3

   Make vinaigrette and assemble: In a bowl, whisk red wine vinegar, Dijon, remaining 1 tbsp olive oil, garlic, black pepper, and chopped mint. Add warm zucchini-tomato mixture to the bread and toss gently, then pour vinaigrette over and toss lightly until bread is lightly soaked (not mushy).

4. 4

   Serve immediately: Taste and adjust salt/pepper, then serve warm or at room temperature.