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Make-Ahead Zucchini and Roasted Potato Puttanesca

kept byElyn7071
recipe bySerious Eats

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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