Zucchini Panzanella Salad

• 3 medium zucchini, cut into 1/4-in. slices
• 1/4 cup olive oil, divided
• 1 French bread baguette (10-1/2 ounces), cubed
• 1-1/2 cups heirloom mini or cherry tomatoes, halved
• 1 medium green pepper, coarsely chopped
• 1/2 medium red onion, thinly sliced
• 1/4 cup balsamic vinegar
• 1 teaspoon jarred roasted minced garlic
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon coarsely ground pepper
• 1-1/2 cups fresh mozzarella cheese pearls

1. Place zucchini in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil. Bake, uncovered, at 400u0b0 until tender and lightly browned, 25-30 minutes, stirring halfway. Remove from the oven and cool.
2. Meanwhile, in a large bowl, toss bread cubes with 1 tablespoon olive oil. Transfer to a
3. . Bake at 400u0b0 until lightly browned, 12-14 minutes, stirring occasionally.
4. Place the cooled zucchini, toasted bread, tomatoes, green pepper, and red onion in a large bowl. In a small bowl, whisk together vinegar, garlic, seasonings and remaining oil. Drizzle over salad; toss gently to combine. Add the mozzarella and stir to combine. Serve immediately.

zucchini, olive oil, bread, heirloom, green pepper, red onion, balsamic vinegar, garlic, italian seasoning, red pepper, kosher salt, ground pepper, mozzarella cheese

Taken from www.tasteofhome.com/recipes/zucchini-panzanella-salad/ (may not work)