Make Ahead Zucchini and Roasted Potato Puttanesca Recipe

Make-Ahead Zucchini and Roasted Potato Puttanesca Recipe

Make-Ahead Zucchini and Roasted Potato Puttanesca Recipe


30 minutes

Details
  • Servings:   2
  • Calories:   389
  • Protein:   12g
  •  
  • Fiber:   12g
  • Sugar:   20g
  • Carb Total:   42g
  •  
  • Trans Fat:   0g
  • Saturated:   3g
  • Fat Total:   19g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
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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