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Ingredientes
- 1 1/2 lb Zucchini - (3 med) ends trimmed, cut in 1/2"-thick rounds
- 1 1/2 lb Potatoes, preferably Yukon Gold peeled, and cut in 1/2"-thick rounds
- 1 lb Ripe tomatoes - (to 1 1/2 lbs) quartered, and coarsely minced
- 1 med Onion - (to large) minced
- 3 med clove Garlic minced
- 2 tsp Tomato paste
- 1 1/2 Tbsp. Minced fresh mint
- 1 1/2 Tbsp. Minced parsley, preferably flat leaf Salt Freshly grnd black pepper
- 1/3 c. Extra-virgin extra virgin olive oil plus more if needed
Direcciones
- Preheat oven to 350 degrees. Place zucchini, potatoes and tomatoes in large bowl along with any tomato juices. Add in onion, garlic, tomato paste, mint and parsley; mix well. Season with 1 1/2 tsp. salt and several grinds black pepper.
- Spread vegetables proportionately in 9- by 13-inch (or possibly similar size) oven-to-table baking pan. Pour 1/3 c. extra virgin olive oil over the top; toss to distribute oil. Bake, uncovered, on middle rack till potatoes and zucchini are very tender, about 1 1/2 hrs total. Stir vegetables every 30 min to ensure which they are not getting too dry on top. If necessary, drizzle with extra extra virgin olive oil.
- When done, potatoes should be fork tender and zucchini extremely soft. There will be some juices in bottom of pan. Remove from oven; when cold sufficient, taste and season with additional salt and pepper, if you like. Serve hot.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 6 servings | |
| Calories 212 | |
| Calories from Fat 110 | 52% |
| Total Fat 12.45g | 16% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 859mg | 25% |
| Total Carbs 23.59g | 6% |
| Dietary Fiber 4.3g | 14% |
| Sugars 5.28g | 4% |
| Protein 4.02g | 6% |
