iLanscape Recipes

ZUCCHINI PUTTANESCA

INGREGIENTS

  • 8 Cloves Garlic, Skin On 
  • 2 Long Red Chillies, Halved
  • 2 Lemons, Halved
  • 2 Tablespoons Extra Virgin Olive Oil 
  • 600G Baby Heirloom Tomatoes 
  • 1 Teaspoon Sea Salt Flakes
  • Cracked Black Pepper
  • 1.2Kg Zucchini, spiralised or thinly sliced lengthways using a julienne peeler
  • 2 Cups (300g) Mixed Pitted Olives 
  • 100g Anchovies 
  • 1 Cup Flat-leaf Parsley, roughly chopped 

    METHOD

    1. Preheat oven to 180°C (350°F). Place the garlic, chilli, lemon and half the oil on a large baking tray. Cook for 10 minutes or until the garlic has slightly softened.
    2. Add the tomatoes, salt, pepper and remaining oil to the tray and cook for a further 15–20 minutes or until the tomatoes are blistered and soft. Squeeze the garlic from the skins and mash with a fork, discarding the skins. Add the zucchini and olives to the tray, toss to combine and return to the oven for 3 minutes to warm through. Add the anchovies and parsley and toss to combine. Serve. Serves 4.

        
       

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