Zucchini Panzanella With Sun-Dried Tomatoes

Ingredients

• 3 cups stale Italian or French bread, cut into 1 1/2-inch cubes
• 1 cup water
• ¼ cup sun-dried tomatoes (not packed in oil)
• 2 small zucchini, trimmed and diced fine
• ½ small red onion, peeled and diced fine
• ¼ cup chopped fresh basil leaves
• 1 large clove garlic, peeled and minced
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 teaspoons olive oil
• 1 teaspoon salt
• Freshly ground pepper to taste
• ¼ cup chopped Italian parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    149 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 5 grams protein; 825 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Place the bread in a medium bowl and pour the water over it. Squeeze the bread into the water until saturated. Let stand for 15 minutes.
2. Meanwhile, place the sun-dried tomatoes in a small saucepan and cover with water. Bring to a boil over medium heat. Reduce heat and simmer until the tomatoes are soft, about 5 minutes. Drain and finely chop.
3. Squeeze the excess water from the bread and coarsely chop. Place in a bowl and toss with the tomatoes, zucchini, onion, basil and garlic. Add the lemon zest, lemon juice, olive oil, salt and pepper. Toss in the parsley. Serve as a salad or stuffing for chicken or trout.

35 minutes