Pattypan Panzanella

Pattypan Panzanella /

Hold your pumpkin muffins – I have one last super summery recipe before this season really ends. You can use any summer squash you like here (zucchini or yellow squash), but I had the cutest little pattypan squashes. I thought of stuffing and baking them, but I didn’t want to turn the oven on. Then I noticed that I had some really stale bread – so obviously – pattypan panzanella. I don’t know why it took me the whole summer to think of it.

Pattypan Panzanella /

First step – cut up your patty pan squash into bite-sized wedge-y cube-ish shapes (this funky shaped vegetable is hard to cut uniformly) and toss it on your grill or grill pan. You can also roast it in the oven if you like. Either way, cook it until your pieces are lightly golden brown around the outside.

Cut up some stale bread – sourdough is my preference but a multi-grain bread would work too.

Pattypan Panzanella /

Slice some juicy tomatoes…

Pattypan Panzanella /

Assemble and dig in! Or better yet, let your panzanella sit at room temp for a few minutes so that the bread has the chance to soak up the flavorful juices.

Clean up the dishes, pour yourself a glass of rose – now it’s panzanella time.

Pattypan Panzanella /

4.5 from 2 reviews
Pattypan Panzanella
Prep time
Cook time
Total time
Recipe type: salad, side dish
Serves: serves 2-3
  • 5-6 small pattypan squash, cut into 1 inch pieces
  • olive oil, for drizzling
  • 1½ cup cherry tomatoes, sliced in half
  • 1 small cucumber, chopped into ½ inch pieces
  • ½ clove garlic, minced
  • sherry vinegar, for drizzling
  • ½ cup mini mozzarella balls, sliced in half (skip if vegan)
  • 4-5 slices stale sourdough bread, sliced into 1-inch cubes
  • ¼ cup toasted pine nuts
  • big handful of torn fresh basil leaves
  • generous pinches of sea salt and freshly ground black pepper
  1. Heat a grill pan to medium. Toss the squash pieces with a drizzle of olive oil, and a few pinches of salt and pepper. Place the squash onto the grill pan and grill each side until the squash is tender and char marks form (about 2 minutes per side).
  2. Place the cherry tomatoes and cucumbers in a large bowl and toss with a drizzle of olive oil, the minced garlic, a drizzle of sherry vinegar, and a few pinches of salt and pepper. Toss again.
  3. When the squash is done, add it to the bowl along with mozzarella, bread, pine nuts, and basil.
  4. Add more olive oil, sherry vinegar, salt and pepper as needed.
  5. Let the salad sit at room temp for about 15 minutes so that the bread has the chance to soak up the flavorful juices.



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Rate this recipe (after making it):  

  1. Allyson from

    So simple and so tasty looking. I’ll have to go see if I can scrounge up some stale bread.

  2. I made a very similar salad just the other day! Love the use of fresh tomatoes and herbs. I also love how clean and minimalist your photography and styling is!

  3. Eileen from

    Yes, please! I am super into panzanella lately, but I haven’t added in summer squash before. Definitely something to try while the summer harvest is in full swing!

  4. Hannah from

    Looks perfect! Will definitely be making this this week before the sun disappears!

  5. Believe it or not, I first tried pattypan a few months ago. As much as I love squash and zucchini, I cannot believe I hadn’t tried it sooner. I had never seen it before stumbling upon it at a little organic farm in our area. I’ll be stocking up next time I come across it. This is a great recipe to use it in!

  6. That is one vibrant, fresh and mouth watering bowl of salad! I can already imagine those bread pieces soaked in all of that goodness. 🙂

  7. Beautiful salad! I love pattypan squash but have never had them in a salad. Can’t wait to make this!! Pinning!

  8. Kristina from

    So colourful, healthy and delicious.

    • jeanine

      Thanks Becky – they’re from the food52 shop (online)…

  9. Aisha Marie

    Wow, that looks fantastic! With the bread, it reminds me a little of Fattoush, which is really delicious. However, I love squash, so this is definitely something that I will try! Thanks for sharing. 🙂

  10. I love this combination of colorful vegetables! What a healthy dinner this would make on these last few warm nights of summer.

  11. Evelyn

    This was lovely! We had this together with your broccoli and cheese frittata, and it was such a treat. I adore panzanella but had never thought of adding zucchini, or bake some of the vegetables first. It turned out way sweeter and softer than the crunchy raw version of panzanella, and it was lovely! This is gonna be on my summer salad rotation for sure, and fall/ winter probably too as it was so nice. Thank you!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.