Cornbread Panzanella with Squash

By sandy_h

From Southern Living July 2017

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

Preparation

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.