Zucchini Pesto Panzanella

Method

1. 1
   Preheat oven to 400°F (200°C).
2. 2
   Cut 3-4 zucchini and half a loaf of sourdough bread into similar-sized chunks.
3. 3
   Toss the zucchini and bread chunks with olive oil, salt, and pepper.
4. 4
   Spread on a baking sheet and roast until golden and crisp, about 20-25 minutes.
5. 5
   Make the dressing: in a small bowl, combine the zest of half a lemon, lemon juice, lots of freshly grated Parmesan, freshly grated garlic, and a drizzle of olive oil. Stir well.
6. 6
   In a large bowl, add the roasted bread first. Pour the dressing over the bread and toss to coat.
7. 7
   Add the roasted zucchini, fresh basil leaves, and toasted pine nuts. Toss everything together gently.
8. 8
   Serve immediately or at room temperature.