zucchini puttanesca

  • 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 (courgettes), spiralised or thinly sliced lengthways using a julienne peeler
  • 2 cups (300g) mixed pitted olives
  • 100g anchovies
  • 1 cup flat-leaf parsley leaves, roughly chopped
  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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