Anchovied Tomatoes, Zucchini and Potatoes

Ingredients

• ¾ pound tiny new potatoes
• 1 large clove garlic
• ½ pound zucchini
• ¾ pound ripe field tomatoes
• 1 teaspoon olive oil
• 2 anchovy fillets
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    212 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 7 grams protein; 3 milligrams cholesterol; 174 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Scrub but do not peel potatoes. Put in pot with water to cover; cover and cook until done, about 20 minutes.
2. Mince garlic.
3. Scrub, trim and slice zucchini in food processor. Wash, trim and slice tomatoes in food processor.
4. Heat oil in nonstick medium-large skillet and saute garlic, zucchini and tomatoes over medium-high heat.
5. Wash and dry anchovies and mince. Add to vegetables. Cook about 10 minutes.
6. Drain potatoes and cut into large pieces. Add to vegetables, stirring to coat well. Season with pepper.

40 minutes