{"id":6178,"date":"2018-10-15T22:19:27","date_gmt":"2018-10-15T20:19:27","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=6178"},"modified":"2018-10-15T22:41:06","modified_gmt":"2018-10-15T20:41:06","slug":"zucchini-puttanesca","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=6178","title":{"rendered":"zucchini (courgette) puttanesca"},"content":{"rendered":"

\"\"<\/a><\/p>\n

we didn’t have many zucchini this summer. maybe the zucchini was too hot or we were away during the main harvest time. this recipe is more from the beginning of summer when we harvested fresh, small, crunchy courgettes. with a bit of luck, you’ll probably still get them now.<\/p>\n

and the zucchini puttanesca certainly tastes good not only in summer. only the optical colour frenzy is made to brighten up the slowly earlier darkening days.<\/p>\n

the taste explosion of tomatoes, anchovies, garlic, olives and chilli can hardly be talked about.<\/p>\n

not surprisingly, donna hay thought it up. found in one of the donna hay magazines of the last months and in any case a candidate for the collection of zucchini recipes that should be repeated next summer!<\/p>\n

in that sense, good appetite and much joy with the last rays of sunshine.<\/p>\n

for 4:<\/p>\n

8 cloves of garlic
\n2 red chili
\n2 lemons
\n2 tbsp olive oil
\n1 tsp sea salt
\n600g baby tomatoes
\nblack pepper
\n1,2 kg zucchini (courgettes)
\n2 cups mixed olives
\n100 g anchovis
\n1 cup flat-leaf parsley<\/p>\n

fresh ciabatta to serve<\/p>\n

preheat the oven to 180\u00b0C.<\/p>\n

place the garlic, halved and seeded chili, halved lemons and one tbsp of the olive oil on a baking tray. cook for 10 minutes.<\/p>\n

add the tomatoes, salt, pepper and 1 tbsp of the olive oil and cook for further 15-20 minutes. in the meantime you can spiralise the zucchini. take a julien peeler to do so.<\/p>\n

after the baking time, squeeze the garlic out of the skin and mash it. put it back on the tray and add also the spiraled zucchini, tomatoes and olives and put it back into the oven for some minutes to warm up.<\/p>\n

finally add the anchovies and parley and mix to combine.<\/p>\n

enjoy!<\/p>\n

***********************<\/p>\n

f\u00fcr 4:<\/p>\n

8 knoblauchzehen
\n2 rote chilischoten
\n2 zitronen
\n2 essl\u00f6ffel oliven\u00f6l
\n1 teel\u00f6ffel meersalz
\n600g kleine tomaten
\nschwarzer Pfeffer
\n1,2 kg zucchini
\n2 tassen gemischte oliven
\n100 g anchovis
\n1 tasse glatte petersilie<\/p>\n

frisches ciabatta<\/p>\n

den ofen auf 180\u00b0C vorheizen.<\/p>\n

knoblauch, halbierte und entkernte chili, halbierte zitronen und einen essl\u00f6ffel oliven\u00f6l auf ein backblech legen. 10 minuten backen.<\/p>\n

tomaten, salz, pfeffer und 1 essl\u00f6ffel des mliven\u00f6ls dazugeben und weitere 15-20 minuten backen. In der zwischenzeit die zucchini mit einem juliensch\u00e4ler spiralf\u00f6rmig aufschneiden.<\/p>\n

nach der backzeit den knoblauch aus der schale dr\u00fccken und zerquetschen. wieder aufs blech geben und auch die spiralf\u00f6rmigen zucchini, tomaten und oliven hinzugeben und zum aufw\u00e4rmen f\u00fcr einige minuten zur\u00fcck in den ofen stellen.<\/p>\n

zur\u00fcck auf das tablett und legen und auch die spiralf\u00f6rmigen zucchini, tomaten und oliven hinzuf\u00fcgen und stellen zum aufw\u00e4rmen f\u00fcr einige minuten in den ofen stellen.<\/p>\n

zum schluss die sardellen und die petersilie dazugeben und vermengen.<\/p>\n

viel freude!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

we didn’t have many zucchini this summer. maybe the zucchini was too hot or we were away during the main harvest time. this recipe is more from the beginning of summer when we harvested fresh, small, crunchy courgettes. with a … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,11],"tags":[72,20,102],"class_list":["post-6178","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-summer","tag-courgette","tag-parsley","tag-tomatoes","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/6178","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6178"}],"version-history":[{"count":7,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/6178\/revisions"}],"predecessor-version":[{"id":6180,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/6178\/revisions\/6180"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6178"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6178"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}