Zucchini Panzanella With Sun-Dried Tomatoes

• 3 cups stale Italian or French bread, cut into 1 1/2-inch cubes
• 1 cup water
• 1/4 cup sun-dried tomatoes (not packed in oil)
• 2 small zucchini, trimmed and diced fine
• 1/2 small red onion, peeled and diced fine
• 1/4 cup chopped fresh basil leaves
• 1 large clove garlic, peeled and minced
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 teaspoons olive oil
• 1 teaspoon salt
• Freshly ground pepper to taste
• 1/4 cup chopped Italian parsley

1. Place the bread in a medium bowl and pour the water over it.
2. Squeeze the bread into the water until saturated.
3. Let stand for 15 minutes.
4. Meanwhile, place the sun-dried tomatoes in a small saucepan and cover with water.
5. Bring to a boil over medium heat.
6. Reduce heat and simmer until the tomatoes are soft, about 5 minutes.
7. Drain and finely chop.
8. Squeeze the excess water from the bread and coarsely chop.
9. Place in a bowl and toss with the tomatoes, zucchini, onion, basil and garlic.
10. Add the lemon zest, lemon juice, olive oil, salt and pepper.
11. Toss in the parsley.
12. Serve as a salad or stuffing for chicken or trout.

stale italian, water, tomatoes, zucchini, red onion, fresh basil, clove garlic, lemon zest, lemon juice, olive oil, salt, freshly ground pepper, italian parsley

Taken from cooking.nytimes.com/recipes/3316 (may not work)