Menu Enter a recipe name, ingredient, keyword...


Cornbread Panzanella with Squash


From Southern Living July 2017

Google Ads
Rate this recipe 0/5 (0 Votes)
Cornbread Panzanella with Squash 0 Picture


  • 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


Servings 6
Preparation time 15mins
Cooking time 20mins


Step 1

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.


Review this recipe