panzanella bake

All the great flavors of a classic Italian panzanella salad but with crispy baguette and melted mozzarella, making a great dish to share. Here is a brief video to help you to assemble this quick and easy starter or side. If you prefer to read a recipe, just scroll down.

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Panzanella Bake

A new twist on a classic salad. 

Cuisine Italian

Keyword baguette, bake, basil, mozzarella, panzanella, roasted pepper, tomato, zucchini

Author Mary G.

Ingredients

• 1 small zucchini thinly sliced
• 1 large red pepper
• 3 tablespoons olive oil
• 2 cloves crushed garlic
• 2 teaspoons oregano
• 1 small baguette sliced
• 10 – 15 slices mozzarella to match amount of other ingredients
• 3-4 medium tomatoes
• 3-4 large basil leaves

Instructions

• Bring a small saucepan of salted water to the boil, add zucchini and simmer for 1 minute. Drain and reserve. 
• Char 1 red pepper on all sides (if you have a gas grill this can be done directly on the flames). Once the pepper has cooled, remove the skin by rubbing with kitchen towel, cut into roughly 1 1/2 inch squares. 
• Whisk together the garlic, oregano and olive oil. Season well with salt and pepper. Grill baguette slices on both sides. Brush both sides of the baguette and the tomato with the olive oil mixture. 
• Preheat the oven to 350F 
• Layer all the ingredients vertically or at a slight angle in a small pyrex or baking dish. Start with baguette then mozzarella, tomato, pepper, zucchini. Repeat. Drizzle with any remaining oil mixture. Bake for 12 -15 minutes or until the mozzarella has just melted. 
• Serve warm topped with the fresh basil.