Zucchini Panzanella

Name: Zucchini Panzanella
Ingredients: 3 medium zucchini (about 1 pound), trimmed; Kosher salt (Diamond Crystal) and black pepper; 2 packed cups (½-inch) cubes of dense, chewy, day-old bread (5 ounces), such as sourdough; 4 tablespoons olive oil; 1 bunch scallions, thinly sliced at an angle (about 2 cups); 1 teaspoon dried oregano; 1 tablespoon plus 2 teaspoons maple syrup; 1 large garlic clove, finely grated; 1 tablespoon plus 1 teaspoon rice vinegar; 2 teaspoons Dijon mustard; ½ cup Castelvetrano or other green olives, pitted and torn into halves; 1 packed cup fresh flat-leaf parsley leaves and tender stems

fullbellyfarm.com

Zucchini Panzanella Ingredients 3 medium zucchini (about 1 pound), trimmed Kosher salt (Diamond Crystal) and black pepper 2 packed cups (½-inch) cubes of

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Ingredients

3 medium zucchini (about 1 pound), trimmed
Kosher salt (Diamond Crystal) and black pepper
2 packed cups (½-inch) cubes of dense, chewy, day-old bread (5 ounces), such as sourdough
4 tablespoons olive oil
1 bunch scallions, thinly sliced at an angle (about 2 cups)
1 teaspoon dried oregano
1 tablespoon plus 2 teaspoons maple syrup
1 large garlic clove, finely grated
1 tablespoon plus 1 teaspoon rice vinegar
2 teaspoons Dijon mustard
½ cup Castelvetrano or other green olives, pitted and torn into halves
1 packed cup fresh flat-leaf parsley leaves and tender stems