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Zoodle Panzanella
Ingredients
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  • 2 ciabatta sandwich rolls, cut into 1-inch cubes (6 to 8 cups)
  • 1 ½ pounds very ripe tomatoes (about 6 medium tomatoes), cut into 1-inch pieces
  • Kosher salt
  • ½ cup olive oil
  • 2 cloves garlic, minced
  • 2 pinches crushed red pepper flakes
  • 2 large zucchinis, spiralized into zoodles (about 6 cups)
  • 2 tablespoons balsamic vinegar
  • 1 large shallot, thinly sliced
  • ½ cup torn fresh basil leaves
Steps
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