Make-Ahead Zucchini and Roasted Potato Puttanesca

Preheat oven to 450°F. Toss potato slices with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.

Spread in single layer on baking sheet and roast until crispy, 15 to 20 minutes.

Meanwhile, bring a pot of salted water to boil.

Heat remaining olive oil in skillet until over medium heat until shimmering, then add garlic and cook, stirring, until light brown, 1 to 2 minutes.

Add capers and cook 1 minute.

Add dried herbs and tomatoes, sprinkle lightly with salt and pepper and simmer over medium-high heat until reduced and thickened, about 7 minutes. Stir in olives and cook 1 minute longer.

Blanch zucchini strips in boiling water until just tender, 1 minute, then drain. To serve immediately, toss with potatoes and sauce. To make ahead, run under cold water, drain and refrigerate with potatoes, letting sauce cool and then storing separately. Toss sauce, potatoes and zucchini together before packing to go, then reheat in microwavable container for 1 minute 30 seconds to 2 minutes.