Meal Prep Spiralized Zucchini Panzanella Salad

 

4 slices whole‑grain bread, torn into 1‑inch pieces

1 teaspoon extra‑virgin olive oil

1 teaspoon garlic powder

½ teaspoon dried parsley

6 small zucchini, spiralized

1 pint cherry tomatoes, quartered

1 cup diced roasted red bell pepper

8 ounces baby portabella mushrooms, sliced

4 scallions, sliced, white and green parts

8 tablespoons Zesty Lemon Vinaigrette

12 ounces fresh mozzarella

 

Preheat the oven to 350°F. Line a baking sheet with foil. Arrange the torn bread pieces in a single flat layer on the prepared baking sheet and drizzle with oil, garlic powder, and parsley. Toss gently to coat.  Bake the croutons for 10 minutes, stirring once halfway through, until they are toasted and golden brown. Remove from the oven and set aside to cool. While the croutons bake, in a large bowl, combine the zucchini, tomatoes, roasted red bell pepper, mushrooms, and scallions. Toss well. Portion 2 tablespoons of vinaigrette into each of 2 (1½-ounce) stainless-steel salad dressing containers. Evenly portion the undressed salad into one side of 2 large two-compartment glass meal-prep containers with tight-fitting lids. Evenly portion the fresh mozzarella into the adjacent compartments. Cover and refrigerate. Once cooled, evenly portion the croutons into 2 airtight silicone reusable food bags.

 

Dressing

1/4 cup extra-virgin olive oil

2-3 tbsp fresh lemon juice (about 1 whole lemon)

1 tsp fresh lemon zest

1 clove garlic, minced

1 tsp Dijon mustard

1/2 tsp honey (or maple syrup)

Pinch of red pepper flakes

Salt and freshly ground black pepper, to taste

 

Yield: 8 servings

Calories: 288

Fat: 19g

Fiber: 3g