Hold your pumpkin muffins – I have one last super summery recipe before this season really ends. You can use any summer squash you like here (zucchini or yellow squash), but I had the cutest little pattypan squashes. I thought of stuffing and baking them, but I didn’t want to turn the oven on. Then I noticed that I had some really stale bread – so obviously – pattypan panzanella. I don’t know why it took me the whole summer to think of it.
First step – cut up your patty pan squash into bite-sized wedge-y cube-ish shapes (this funky shaped vegetable is hard to cut uniformly) and toss it on your grill or grill pan. You can also roast it in the oven if you like. Either way, cook it until your pieces are lightly golden brown around the outside.
Cut up some stale bread – sourdough is my preference but a multi-grain bread would work too.
Slice some juicy tomatoes…
Assemble and dig in! Or better yet, let your panzanella sit at room temp for a few minutes so that the bread has the chance to soak up the flavorful juices.
Clean up the dishes, pour yourself a glass of rose – now it’s panzanella time.
- 5-6 small pattypan squash, cut into 1 inch pieces
- olive oil, for drizzling
- 1½ cup cherry tomatoes, sliced in half
- 1 small cucumber, chopped into ½ inch pieces
- ½ clove garlic, minced
- sherry vinegar, for drizzling
- ½ cup mini mozzarella balls, sliced in half (skip if vegan)
- 4-5 slices stale sourdough bread, sliced into 1-inch cubes
- ¼ cup toasted pine nuts
- big handful of torn fresh basil leaves
- generous pinches of sea salt and freshly ground black pepper
- Heat a grill pan to medium. Toss the squash pieces with a drizzle of olive oil, and a few pinches of salt and pepper. Place the squash onto the grill pan and grill each side until the squash is tender and char marks form (about 2 minutes per side).
- Place the cherry tomatoes and cucumbers in a large bowl and toss with a drizzle of olive oil, the minced garlic, a drizzle of sherry vinegar, and a few pinches of salt and pepper. Toss again.
- When the squash is done, add it to the bowl along with mozzarella, bread, pine nuts, and basil.
- Add more olive oil, sherry vinegar, salt and pepper as needed.
- Let the salad sit at room temp for about 15 minutes so that the bread has the chance to soak up the flavorful juices.
If you make this, let us see! Tag your photo with #loveandlemons on Instagram.