Zucchini Pesto Panzanella

Welcome! You’re At Isabelle’s—home to all things tasteful and tasty.

Growing up, my mom used to make something we called bread salad: golden olive oil croutons that would soak up a bright, lemony dressing, with tons of fresh herbs and garlic. It wasn’t until I left home for school that I realized this wasn’t exactly my mom’s invention, but more of a loose twist on panzanella.

While panzanella is typically loaded with tomatoes, bread salad will always feel green to me. This version meets somewhere in the middle: instead of tomatoes, I use big chunks of roasted zucchini, but I keep it lemony, herby, and fresh like my mom’s. Instead of her go-to parsley, I load it with basil and everything that makes pesto pesto: toasted pine nuts, garlic, olive oil, and, of course, lots and lots of Parmesan.