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Prep
Difficulty
Easy
Time
Estimate
30 mins
Dry out the bread for the salad, if needed. Chop up all of the vegetables. Steam the zucchini. Mix everything together for the bread salad and allow the flavors to meld as you prepare the Parmesan Pine Nuts. Blend up the zucchini soup. Serve the salad with a sprinkle of the nuts on top and a dollop of sour cream on the soup. Make this dairy-free + vegan, by skipping the parmesan and simply toasting the nuts and using coconut cream instead of sour cream.
Imagine bread dipped in olive oil, balsamic and then jumbled together with tomatoes, cucumbers & basil. This salad is a great way to use up day old bread by enhancing its flavor with seasonal vegetables.
You know those occasional over-sized baseball bat sized zucchinis? This is my favorite way to use them up. Actually this is probably my favorite way to enjoy zucchini. Period. Any size zucchini will do, but sour cream is almost essential in my humble opinion. Although if you are not a dairy eater it is tasty enough without it too.
Sprinkle on salads, side dishes or casseroles for extra crunch, a touch of protein and a ton of flavor.
