Zucchini Panzanella

• 1 tablespoon olive oil
• 1 large onion, peeled and diced
• 1 cup diced peeled carrots
• 2 cloves garlic, chopped
• 6 medium zucchini, chopped into 3/4-inch pieces
• 2 teaspoons kosher salt
• 1 tablespoon mustard seeds
• 1/2 teaspoon curry powder
• 1 tablespoon brown mustard
• 1/4 cup balsamic vinegar
• 2 cups Italian seasoned croutons
• 1 teaspoon black pepper
• 2 tablespoons chopped fresh basil

Heat olive oil in a large pot over medium-high heat. Add onion and carrot, then cook until lightly browned -- about 4 minutes. Add garlic and cook for 1 minute. Stir in zucchini and salt. Continue cooking until lightly browned, approximately 7 to 10 minutes. Stir in mustard seed, curry, mustard, and balsamic vinegar. Once the zucchini is fully coated, and cooked but still firm, transfer to a large serving bowl. Mix with the croutons, black pepper, and basil. Serve at room temperature. Serves 6 to 8.