YIELD: 24 servings

1⁄2 cup olive oil
1 1⁄2 lbs. onions, cut into 1⁄4” slices
4 1⁄2 lbs. medium, yellow potatoes, cut into 1⁄4” slices
3 lbs. zucchini, cut into half rounds
1⁄4 cup minced garlic
1 1⁄2 tsps. red pepper flakes
as needed salt and black pepper
6 cups canned tomato purée
3⁄4 cup fresh basil, chopped
2 Tbsps. fresh mint, chopped

  1. In large rondo, heat oil over medium-low heat; add onions. Spread potatoes over onions, cover and cook 5 minutes.
  2. Add zucchini, garlic and red pepper flakes; season with salt and pepper. Cook, uncovered, about 5 minutes, stirring occasionally.
  3. Add tomato purèe, cover and cook 8 to 10 minutes or until potatoes and zucchini are tender. Stir in basil and mint; adjust seasoning with salt and pepper.

Photo and recipe from United States Potato Board.