Zucchini panzanella

For a recent potluck at work, I decided to make panzanella. I bought tomatoes and everything, but since the potluck was on Friday, the tomatoes got used up in other meals earlier in the week. Late Thursday night after Jon and I got home, I realized that I needed to make something but didn’t have all the ingredients for what I had been planning. One of the only downsides of our new place is that grocery stores are not nearly as convenient–at our old house we had 2 within a 3 minute drive. Well, at 9pm I was not about to go to the store, so creativity had to take over!

I still had the bread and basil that I had originally planned to use, and of course I had onions and olive oil. I also had some zucchini left over, so I decided to try making my salad with zucchini instead of tomatoes.

I chopped everything up, making sure to chop the onions finely. Then, I mixed up a dressing with red wine vinegar, Dijon mustard, olive oil, salt and pepper. I didn’t want the bread to get soggy overnight so I mixed everything together an hour before the potluck. It was unique and pretty tasty!



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