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:

Quickview
295k Calories
8g Protein
19g Total Fat
29g Carbs
89% Health Score
Limit These
Calories
295k
15%

Fat
19g
30%

  Saturated Fat
2g
18%

Carbohydrates
29g
10%

  Sugar
19g
21%

Cholesterol
0.0mg
0%

Sodium
1069mg
46%

Get Enough Of These
Protein
8g
18%

Vitamin C
90mg
110%

Manganese
1mg
57%

Vitamin B6
0.99mg
50%

Potassium
1652mg
47%

Vitamin K
42µg
41%

Vitamin E
6mg
40%

Fiber
8g
36%

Copper
0.65mg
33%

Folate
124µg
31%

Magnesium
118mg
30%

Vitamin B2
0.49mg
29%

Vitamin A
1335IU
27%

Iron
4mg
27%

Vitamin B1
0.34mg
23%

Phosphorus
221mg
22%

Vitamin B3
4mg
22%

Calcium
157mg
16%

Vitamin B5
1mg
14%

Zinc
1mg
13%

Selenium
2µg
4%

covered percent of daily need
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