Make-Ahead Zucchini and Roasted Potato Puttanesca
You can never have too many Mediterranean recipes, so give Make-Ahead Zucchini and Roasted Potato Puttanescan a try. For $2.59 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains approximately 12g of protein, 19g of fat, and a total of 362 calories. 146 people have made this recipe and would make it again. A mixture of kalamatan olives, garlic, dried herbs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Plenty of people really liked this side dish. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Serious Eats. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is tremendous. Make-Ahead Zucchini Apple Bread, Make-Ahead Zucchini and Quinoa Dill Bisque, and Make-Ahead Baked Eggs with Zucchini & Gruyere Cheese are very similar to this recipe.
Servings: 2
Ingredients:
1 (14.5 ounce) can crushed tomatoes
2 tablespoons capers
1/2 teaspoon dried herbs, such as rosemary, oregano or thyme
2 cloves garlic, smashed
1/3 cup kalamata olives, pitted, halved
Kosher salt and freshly ground pepper
2 tablespoons olive oil
8 to 10 ounces red bliss potatoes, sliced 1/4-inch thick
4 zucchini, shaved with a vegetable peeler, center cores with seeds discarded
Equipment:
oven
baking sheet
pot
frying pan
Cooking instruction summary:
Procedures 1 Preheat oven to 450°F. Toss potato slices with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread in single layer on baking sheet and roast until crispy, 15 to 20 minutes. 2 Meanwhile, bring a pot of salted water to boil. Heat remaining olive oil in skillet until over medium heat until shimmering, then add garlic and cook, stirring, until light brown, 1 to 2 minutes. Add capers and cook 1 minute. Add dried herbs and tomatoes, sprinkle lightly with salt and pepper and simmer over medium-high heat until reduced and thickened, about 7 minutes. Stir in olives and cook 1 minute longer. 3 Blanch zucchini strips in boiling water until just tender, 1 minute, then drain. To serve immediately, toss with potatoes and sauce. To make ahead, run under cold water, drain and refrigerate with potatoes, letting sauce cool and then storing separately. Toss sauce, potatoes and zucchini together before packing to go, then reheat in microwavable container for 1 minute 30 seconds to 2 minutes.
Step by step:
1. Preheat oven to 450°F. Toss potato slices with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Spread in single layer on baking sheet and roast until crispy, 15 to 20 minutes.
3. Meanwhile, bring a pot of salted water to boil.
4. Heat remaining olive oil in skillet until over medium heat until shimmering, then add garlic and cook, stirring, until light brown, 1 to 2 minutes.
5. Add capers and cook 1 minute.
6. Add dried herbs and tomatoes, sprinkle lightly with salt and pepper and simmer over medium-high heat until reduced and thickened, about 7 minutes. Stir in olives and cook 1 minute longer.
7. Blanch zucchini strips in boiling water until just tender, 1 minute, then drain. To serve immediately, toss with potatoes and sauce. To make ahead, run under cold water, drain and refrigerate with potatoes, letting sauce cool and then storing separately. Toss sauce, potatoes and zucchini together before packing to go, then reheat in microwavable container for 1 minute 30 seconds to 2 minutes.
Nutrition Information:
covered percent of daily need
