Grilled Zucchini Panzanella Plate
I had so much fun plating my Caprese Panzanella Plate that I just HAD to create another variety. Gorgeous, grilled baguette, grilled zuccs, fresh green pesto, loads of fresh herbs, bocconcini, feta, sweet balsamic, and grana padano. A gorgeous lunch for one or a noshing plate for two <3
PREP TIME
15 minutes
COOK TIME
15 minutes
INGREDIENTS
14
Serves: 1 - 2
Ingredients
- 1 whole1 whole1 whole My Fave Pesto (click for recipe), See Notes
- 6 pieces6 pieces6 pieces Baguette, 1" slices off a 235g French Baguette
- 1 clove1 clove1 clove Garlic, gently crushed & peeled
- 0.5 whole0.5 whole0.5 whole Zucchini, sliced
- 4 whole4 whole4 whole Mozzarella Balls (Bocconcini), halved
- 1 whole1 whole1 whole Basil, Fresh, Garnish
- 1 whole1 whole1 whole Parsley, Garnish
- 1 whole1 whole1 whole Dill, Fresh, Garnish
- 1 whole1 whole1 whole Feta Cheese, Crumbled For Garnish
- 1 whole1 whole1 whole Organic Balsamic Glaze
- 1 whole1 whole1 whole Grana Padano Cheese, Finely Shredded for Garnish
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 1 whole1 whole1 whole Red Pepper Flakes, See Recipe
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare the pesto according to the recipe provided. You will have leftovers of the pesto that can be refrigerated for 4 - 5 days. Alternately, you can use store-bought, but I'd personally recommend the fresh variety.
- Preheat your grill pan to medium. In the meantime, brush both sides of your baguette slices with EVOO and brush one side of each zucchini slice as well. Get your bread on the grill and after a minute or so, get your zucchini slices on as well, oil side down. Grill until bread is crisp, flip, and continue. Grill your zuccs until they get some nice grill marks. Carefully flip the zuccs and season them with salt, pepper, and pepper flakes. Continue until the zuccs are grilled nicely and tender. Once everything is grilled and gorgeous, transfer to a plate and bring to your work / assembly station.
- Use your garlic to rub the baguette slices all over imparting that gorgeous garlic flavour one each slice. Let's assemble! You can play around with the plating, that's the fun part. I started by dolloping and spreading some pesto on the base of the plate. Next, I arranged my crisp baguettes around the plate followed by the grilled zucchini slices and nestled the halved bocconcini in between to keep things tight. I dolloped more pesto around the plate followed by some larger chunks of crumbled feta cheese. Then, I garnished with a combination of fresh parsley, basil leaves, and tangy, fresh dill. I finished the plate by dolloping balsamic glaze and a light drizzle of EVOO. One finishing sprinkle of Himalayan salt & pepper flakes, and a generous grating of grana padano, and that's it!
- This is a fabulous lunch plate for one, or a noshing plate for two. Every bite you get something different which keeps it fun and delicious! ENJOY!
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My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 771 |
| Fat: | 57 g |
| Carbohydrates: | 17 g |
| Protein: | 61 g |
| Cholesterol: | 153 g |
| Sodium: | 2261 mg |
| Fiber: | 2 g |
| Sugars: | 10 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
2 responses to “Grilled Zucchini Panzanella Plate”
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This looks like the best days of summer on a plate. So delish!
Thank you Reed! It was a lovely plate to nosh on 🙂