Nectarine and Zucchini Panzanella

Name: Nectarine and Zucchini Panzanella with Toasted Crouton and White Wine Vinaigrette
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 2 ounce Arugula; 1 unit Demi-Baguette; 4 ounce Fresh Mozzarella; 1 unit Nectarine; 1 unit Zucchini; 2 tablespoon White Wine Vinegar; ¼ ounce Mint; 1 unit Shallot; 2 tablespoon Olive Oil; Salt; Pepper

with Toasted Crouton and White Wine Vinaigrette

Recipe Development TeamPublished on May 05, 2017

3.8

(730)

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What’s not to like about a salad that’s equal parts bread and veggies? This panzanella gets its gusto from thinly shaved zucchini, fresh mozzarella, and a juicy, sweet nectarine. Unlike most salads, this one is even better if made a few hours in advance. Just toss the arugula and mint in right before serving.

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

2 ounce

Arugula

1 unit

Demi-Baguette

(Contains: Soy, Wheat)

4 ounce

Fresh Mozzarella

(Contains: Milk)

1 unit

Nectarine

1 unit

Zucchini

2 tablespoon

White Wine Vinegar

¼ ounce

Mint

1 unit

Shallot

Not included in your delivery

2 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories530 kcal

Energy (kJ)2218 kJ

Fat31 g

Saturated Fat11 g

Carbohydrate45 g

Sugar14 g

Dietary Fiber6 g

Protein20 g

Cholesterol40 mg

Sodium480 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

•Baking Sheet

•Peeler

•Small Bowl

Instructions

Preheat oven to 400 degrees. Slice baguette into ¾-inch cubes.

Toss baguette cubes on a baking sheet with a large drizzle of olive oil. Season with salt and pepper. Toast in oven until golden brown and crisp on outside but still tender in center, 8-10 minutes, tossing halfway through. Set aside to cool.

Wash and dry all produce. Using a vegetable peeler, shave zucchini lengthwise into long ribbons, rotating to shave all sides. Stop shaving once you reach the seedy core; discard core. Place ribbons in a large bowl. Put in refrigerator to chill.

Halve, pit, and thinly slice nectarine. Halve, peel, and thinly slice shallot. Cut mozzarella into ½-inch cubes. Pick mint leaves from stems; discard stems. Thinly slice leaves.

In a small bowl, combine shallot, white wine vinegar, and a large drizzle of olive oil. Season with salt and pepper. TIP: Give vinaigrette a taste. If it seems sharp, add another drizzle of olive oil.

Remove bowl with zucchini from refrigerator. Add mozzarella, baguette cubes, mint, arugula, nectarine, and vinaigrette to bowl. Toss to combine. Season with salt and pepper. Divide mixture between plates, top with a large drizzle of olive oil, and serve.