End of Summer Panzanella

This post comes from our contributor Jill of a Better Happier St. Sebastian.

End of Summer Panzanella

4 large, ripe garden tomatoes
1 medium zucchini, cut into coarse chunks
1/3 loaf crusty Italian bread
6 leaves fresh basil, torn
1 tbs olive oil, divided
1/2 tbs balsamic vinegar
1 tsp garlic powder
salt and pepper

In a sauté pan over medium heat, add 1/2 tbs olive oil and chopped zucchini. Season with garlic powder, salt and pepper. Cook zucchini until slightly charred, about 4 minutes. Transfer to a small bowl and toss with balsamic vinegar. Set aside to cool.

Meanwhile, tear or cut bread into large chunks. Warm a small skillet over medium heat and add remaining 1/2 tbs olive oil, bread, and salt and pepper. Toast bread chunks until golden brown, tossing frequently, about 5 minutes. Set aside to cool.

Cut tomatoes into large chunks and toss to combine with zucchini and bread. Top with basil and serve – enjoy!