Grilled Zucchini Panzanella Plate

5/27/2025

Prep Time: 15 Min
Cook Time: Less Than 15 Min

Yields: 1 Lunch / 2 Sharing

What You Need

Prepare the pesto according to the recipe provided. You will have leftovers of the pesto that can be refrigerated for 4 - 5 days. Alternately, you can use store-bought, but I'd personally recommend the fresh variety.
Preheat your grill pan to medium. In the meantime, brush both sides of your baguette slices with EVOO and brush one side of each zucchini slice as well. Get your bread on the grill and after a minute or so, get your zucchini slices on as well, oil side down. Grill until bread is crisp, flip, and continue. Grill your zuccs until they get some nice grill marks. Carefully flip the zuccs and season them with salt, pepper, and pepper flakes. Continue until the zuccs are grilled nicely and tender. Once everything is grilled and gorgeous, transfer to a plate and bring to your work / assembly station.

Use your garlic to rub the baguette slices all over imparting that gorgeous garlic flavour one each slice. Let's assemble! You can play around with the plating, that's the fun part. I started by dolloping and spreading some pesto on the base of the plate. Next, I arranged my crisp baguettes around the plate followed by the grilled zucchini slices and nestled the halved bocconcini in between to keep things tight. I dolloped more pesto around the plate followed by some larger chunks of crumbled feta cheese. Then, I garnished with a combination of fresh parsley, basil leaves, and tangy, fresh dill. I finished the plate by dolloping balsamic glaze and a light drizzle of EVOO. One finishing sprinkle of Himalayan salt & pepper flakes, and a generous grating of grana padano, and that's it!
This is a fabulous lunch plate for one, or a noshing plate for two. Every bite you get something different which keeps it fun and delicious! ENJOY!