Zucchini Panzanella for August – A Hearty Twist on a Tuscan Classic

It’s August in Indiana. Zucchini is everywhere, tomatoes are bursting, and no one wants to turn on the oven. That’s where panzanella comes in. This rustic Italian bread salad was designed to use up summer’s bounty and stale bread in the most delicious way possible. And while the classic version leans heavily on tomatoes and cucumbers, this one lets zucchini have its moment shine.

A Brief Panzanella History

Panzanella hails from central Italy, where it was a way to make use of stale bread and highlight ripe summer vegetables. That said, the key elements are simple,:

• Dry, chewy bread that soaks up flavor

• Acid + olive oil for brightness and richness

• Fresh produce

• Herbs to bring it all together

It’s a “use what you’ve got” kind of dish and is endlessly adaptable and always better when the ingredients are fresh.

Why Zucchini (and Why Batons)?

Most raw zucchini recipes lean on shaving it thin. But here, we’re going for something with a little more bite. Cutting zucchini into thick matchsticks (batons) gives the salad structure and texture, so it doesn’t wilt or disappear into the bread. It holds its own — especially after a short salt-and-rest step that tenderizes it slightly without making it mushy.

Bread Tips: Toast Until It Talks Back

The bread is just as important as the vegetables. You want it golden, chewy, and just crisp on the edges — so it can absorb dressing without falling apart. Use a rustic loaf like sourdough or ciabatta, and toast it in a pan or oven for 15–20 minutes at 350 degrees Fahrenheit, tossing once halfway through, until it’s golden and crisp on the outside but still has a little give.

What Else to Add

• Ripe tomatoes for juicy sweetness

• Red onion or shallots, sliced thin for a little bite

• Cucumber for cool crunch

• Fresh herbs like basil, mint, or parsley

• Optional: cheese (see below!)

Cheese?

It’s not traditional, but it’s good. A salty, creamy element like feta or shaved parmesan works beautifully. Or leave it out if you want the vegetables and bread to shine on their own.

Does It Keep?

Yes — surprisingly well! This panzanella is best the day it's made but still great the next day. The bread gets softer and the flavors marry overnight. If you like a little crunch, just add a handful of fresh croutons or cucumbers before eating.

Chunky Zucchini Panzanella Recipe

Yield: 6 servings

Time: About 20 minutes

Ingredients

• 2 medium zucchini, trimmed and cut into thick batons (about 1/2-inch × 2-inch pieces)
• 1 teaspoon kosher salt, plus additional salt to taste
• 3-4 cups (about 6 ounces) bread, torn into 1-inch pieces
• 6 Tablespoons extra virgin olive oil
• 1 pint cherry tomatoes, halved (or about 12 ounces of another tomato variety)
• 1 cucumber, peeled and sliced
• 1/2 red onion, thinly sliced
• 1 lemon, zested and juiced (about 3 Tablespoons juice)
• 3 Tablespoons red wine vinegar 
• 2 teaspoons dijon mustard
• 2 teaspoons maple syrup
• 1/2 teaspoon freshly ground black pepper, plus additional pepper to taste
• 1/2 cup fresh basil leaves, torn (or combo of basil, mint, parsley, tarragon)
• Optional: 1/2 cup crumbled feta or shaved parmesan

Directions

1. Salt zucchini: Toss zucchini batons with 1/2 teaspoon salt in colander over bowl or in sink. Let sit 15 to 30 minutes to draw out excess water. Pat dry before using.
2. Toast bread: Preheat oven to 350 degrees Fahrenheit. Spread bread on a baking sheet and drizzle with 2 Tablespoons olive oil. Stir to coat bread. Toast 15 to 20 minutes, stirring halfway, until golden with crisp edges but still chewy inside. Let cool slightly.
3. Build salad: In large bowl, combine zucchini, toasted bread, tomatoes, cucumber, and red onion.
4. Make dressing: Whisk together 1/4 cup olive oil, lemon juice, vinegar, dijon mustard, maple syrup, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Drizzle dressing over salad and toss thoroughly.
5. Rest to meld: Let sit 10–15 minutes at room temperature. This lets the bread soften slightly and soak up flavor.
6. Finish and serve: Gently fold in fresh herbs and cheese (if using) right before serving. Taste and adjust salt, pepper and vinegar as needed.

Keeping Notes & Tips

• Make-ahead magic: This salad is best made the day you plan to eat it, but it tastes great as leftovers the next day. The bread softens more but the flavors deepen. 

• Texture tip: If the bread softens too much after sitting overnight, toss in a handful of fresh cubes or cucumber for snap.