Zucchini Panzanella

This recipe is a delicious revelation AS WRITTEN. The 1 TBSP of maple syrup on the bread adds such a lovely caramelization and a delightful frisson of crunch when you come across a bite-- and the 2 tsp of maple syrup in the dressing balances the mustard and olives so nicely. The salted zucchini takes on a wonderful texture and adds a lot to the salad as well. This is a 10/10, I will make it over and over again, with the syrup exactly where it is in this well-tested and well-conceived recipe. Yum

You should have to sign an oath when you buy this app to cook every recipe one time as is before you can make comments on it. We made this as is and it was fabulous. Will be making weekly with our CSA zucchini and parsley!!

I'll use pomegranate molasses rather than maple syrup. Maple seems discordant with the Mediterranean flavors.

Ok I’ve read so many comments against this idea of maple syrup in this recipe! Clearly you haven’t tried it. It makes it! Trust me! Yes….I’m a Canadian, but still….makes it.

Maple syrup in classic Tuscan recipe? New world Quebec and Vermont will be pleased. Couldn't believe I actually hand it in the refrigerator. I am open minded though, and the end result was fine. I would toast the bread in a skillet in a countertop oven and then transfer to the stovetop for the rest of the prep. I did not understand or appreciate the crushing of the zucchini until the end result. Next time I will put more effort into crushing the zucchini.

I made as written. The maple syrup (real maple) actually works really well with the olive and Mediterranean flavors. A mistake to omit or substitute. I found it hard to squish the zucchini with my hands. Instead, I sandwiched the pieces between two large flexible plastic cutting board sheets on the floor and squished them by stepping on top. Large Zip-Lock bag might also work for stomping.

I followed the recipe exactly as written as part of a vegan menu and it was a standout. The caramelized croutons are incredible. Due to my timing being a bit off I let the zucchini (I used both yellow and green) drain for a few hours and they were perfect. I’ll definitely be making it again.

Sounds great. Will make it Manana. However maple sirup!! No way. Chilis however will be added.

This recipe is so smart. Maple bread is genius.

I made this as written, except I only used syrup in the dressing, and used minced garlic instead of grated. And stuffed queen olives because it’s what I had. It was good. I think I would not bother with the coins of zucchini, and would tear it all into pieces (or maybe just dice it)

This was delicious - I didn't have olives on hand so I used capers : )) I like the idea of pomegranate syrup but I used maple and it didn't stand out or taste disconcerting.

I made this for lunch. The meat eater in the family wanted to not like it but came back for seconds! It was easy. I had all the ingredients & it was so good! I will definitely add it to my recipe box. Thanks!

Let's be honest... The croutons and the dressing are more the star of the show than the raw zucchini. But, I enjoyed this recipe, was pleasantly surprised by the flavor combos (yes, even the maple!), and was glad to have a new way to treat zucchini that doesn't just lead to mush or sweet bread. It opened up ideas for reiterations and riffs, which is always the sign of a good recipe.

I haven't tried this but agree with the comments regarding maple syrup. I keep Mirin on hand for just this sort of substitution. It adds a little sweetness and as a wine, goes fine with Mediterranean or pretty much any other flavor profile.

I used kalamata olive bread and subbed the green olives for kalamata. Wine vinegar, and next time I would do maybe just 1 1/2 tsp. Mustard, I thought the zucchini technique was weird and probably next time would just cube one and slice one. Don’t slice all of them bc the slices will stick together when you salt them. Also I subbed a random quantity of arugula for the parsley. Thought it was delicious and will definitely make again.