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Side Dish For School Mediterranean Potatoes
Potato Type: Yellow
Description Starchy vegetables-Other vegetables
Ingredients 24 Servings 2 lbs. 4 ounces yellow potatoes, 1/4 inch slices 1/4 cup olive oil 12 ounces onions, 1/4 inch slices 1 lb. 8 ounces zucchini, 1/2 round cuts 2 Tablespoons garlic, minced 1/2 teaspoon red pepper flakes 1 teaspoon salt 3 cups tomato puree, no salt added 1/4 cup 2 tablespoons basil, chopped 1 Tablespoon spearmint, chopped 48 Servings 4 lbs. 8 ounces yellow potatoes 1/4 inch slice 1/2 cup olive oil 1 lb. 8 ounces onion, 1/4 inch slice 3 lbs. zucchini, 1/2 rounds 1/4 cup garlic, minced 1 teaspoon red pepper flakes 2 teaspoons salt 6 cups tomato puree, no salt added 3/4 cup basil, chopped 2 Tablespoons spearmint, chopped
Preparation
In a large rondo, heat oil over medium-low heat and add onions. Spread the potatoes over the onions, cover and cook for 5 minutes. Add zucchini, garlic, red pepper flakes and salt. Stir until combined. Cook, uncovered, about 5 minutes, stirring occasionally. Stir in the tomato puree, cover and cook 8 to 10 minutes, or until the potatoes and zucchini are tender. Stir in the basil and mint. Transfer to a full-size 2-inch steamtable pan. Use 1 pan for 24 servings; use 2 pans for 48 servings. Hold hot at or above 140°F until service.
Note: Nutrition Calories 66
Fat 2.5g
Sodium 106mg
Carbohydrates 10g
Fiber 2g
Protein 2.5g
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