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Nectarine and Zucchini Panzanella

Nectarine and Zucchini Panzanella

with Mint, Arugula, and Fresh Mozzarella

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What’s not to love about a salad that’s equal parts bread and veggies? This satisfyingly light panzanella is loaded with refreshing arugula, shaved zucchini, and creamy mozzarella. Plus, it can be made in advance! Just toss in the arugula and mint before serving.

Tags:Veggie
Allergens:SoyWheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Wheat Demi Baguette

(ContainsSoy, Wheat)

1 unit

Zucchini

4 ounce

Fresh Mozzarella

(ContainsMilk)

1 unit

Nectarine

¼ ounce

Mint

1 unit

Shallot

2 tablespoon

White Wine Vinegar

2 ounce

Arugula

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2556.424 kJ
Calories611 kcal
Fat38 g
Saturated Fat12 g
Carbohydrate49 g
Sugar15 g
Dietary Fiber8 g
Protein23 g
Cholesterol40 mg
Sodium477 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Peeler
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat the oven to 400 degrees. Slice the baguette into ¾-inch cubes. Toss the bread cubes on a baking sheet with a large drizzle of olive oil. Season with salt and pepper. Place in the oven to toast 8-10 minutes, tossing once, until golden brown on the outside but still slightly sof on the inside

2

Using a vegetable peeler, shave the zucchini into ribbons lengthwise, rotating as necessary. Discard the seedy center. Place the zucchini ribbons in a large bowl, and put in the fridge to chill.

3

Halve, pit, and thinly slice the nectarine. Halve, peel, and thinly slice the shallot. Remove the bread cubes from the oven to cool. Slice the mozzarella into ½-inch cubes. Thinly slice the mint leaves.

4

In a small bowl, combine the shallot, white wine vinegar, and a large drizzle of olive oil (to taste). Season with salt and pepper.

5

Finish: Toss the mozzarella, bread, mint, arugula, nectarine, and vinaigrette into the bowl with the zucchini ribbons. Season with salt and pepper. Finish with a large drizzle of olive oil and enjoy!