Zucchini Panzanella Salad

Ingredients
3 medium zucchini, cut into 1/4-in. slices
¼ cup olive oil, divide
1 baguette French bread, (10-1/2 ounce) baguette, cubed
1-1/2 cups heirloom mini or cherry tomatoes, halve
One medium green pepper chopped roughly
1/2 of red onion – cut into slivers
1/4 cup balsamic vinegar
1 tsp of Roasted minced garlic from a jar
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
One-half a teaspoon of recently ground black pepper.
1 ¼ to 1 ½ cups fresh mozzarella cheese pearls

Directions

1. Place zucchini in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil. Bake, uncovered, at 400° until tender and lightly browned, 25-30 minutes, stirring halfway through. Remove from the oven and cool.
2. Meanwhile, in a large bowl, toss bread cubes with 1 tablespoon olive oil. Transfer to a baking sheet. Bake at 400° until lightly browned, 12-14 minutes, stirring occasionally.

   3.Place the cooled zucchini, toasted bread, tomatoes, green pepper and red onion in a large bowl. In a small bowl, whisk together vinegar, garlic, seasonings and remaining 2 tablespoons oil. Drizzle over salad; toss gently to combine. Add the mozzarella and stir to combine. Serve immediately.

   Nutrition Facts

   1 cup: 152 calories, 8g fat (3g saturated fat), 13mg cholesterol, 301mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.