Make Ahead Zucchini and Roasted Potato Puttanesca Recipe

Ingredients

• 8 to 10 ounces red bliss potatoes, sliced 1/4-inch thick
• 2 tablespoons olive oil
• Kosher salt and freshly ground pepper
• 2 cloves garlic, smashed
• 2 tablespoons capers
• 1/2 teaspoon dried herbs, such as rosemary, oregano or thyme
• 1 (14.5 ounce) can crushed tomatoes
• 1/3 cup kalamata olives, pitted, halved
• 4 zucchini, shaved with a vegetable peeler, center cores with seeds discarded

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