Cornbread Panzanella with Squash

From Southern Living July 2017

Cornbread Panzanella with Squash
Cornbread Panzanella with Squash

PREP TIME

15

minutes

TOTAL TIME

20

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

20

minutes

SERVINGS

6

servings

Ingredients

  • 2

    Tbsp olive oil

  • 2

    cups yellow squash, cut into 1-inch cubes (about 2 medium squash)

  • 1/2

    tsp kosher salt

  • 1/4

    tsp black pepper

  • 15

    oz store-bought cornbread, cube and toasted (do not use sweet cornbread)

  • 1

    cup diced zucchini (from 1 zucchini)

  • 4

    oz fresh mozzarella cheese, torn

  • 1/2

    cup Honey Vinaigrette

Directions

Heat oil in a medium saucepan over medium. Add yellow squash, salt, and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Remove from heat. Toss together cornbread, zucchini, and mozzarella in a large bowl. Add cooked yellow squash, and drizzle with Honey Vinaigrette. Toss gently to combine. Serve immediately.

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