When I think of summer vegetables I think of zucchini. I used to work at this farm to table restaurant in Napa called Farmstead. They would grow a ton of their produce in their garden right out back. A lot of the time I got to go pick fresh herbs, peppers, and in the summertime, plenty of zucchini and squash. So much that they were dying to get rid of it and coming up with new dishes all the time, one of my favorites being panko crusted zucchini.

It reminded me a lot of the pangritata style you will see in Italy, where you toast breadcrumbs in butter until they are crispy and golden and toss them with the vegetables. It is one of my favorite ways to enhance a vegetable dish, and it is perfect with this zucchini.

• Zucchini – The star of the dish. Yellow squash is a great swap.
• Olive Oil – The authentic Italian cooking fat for this dish. Avocado oil works as a neutral alternative.
• Butter – Adds depth and richness to the pangritata. You can also use oil instead here.
• Gluten Free Breadcrumbs – The signature crispy topping of pangritata. Aleia’s is a fantastic brand that toasts up beautifully. If you are not gluten free use normal breadcrumbs.
• Lemon Juice – Brightens the dish. White wine vinegar can substitute in a pinch.