Broiled Zucchini and Potatoes with Parmesan Crust

TOTAL TIME: 1 hr 5 min
Prep: 15 min
Inactive Prep: 20 min
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 4 small new potatoes (red or white, about 1 1/2 inches in diameter)
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
  • Pinch kosher salt and freshly ground black pepper
  • 1/4 cup grated Parmesan
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.

Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 7 reviews

  • on July 28, 2013

    Flag

    This recipe is an immediate recipe box rotater - zucchini was soft but firm, retaining it's shape. I subbed onions for potatoes which were amazingly delicious. Romano - it's what I had fresh grated - crust sooo good.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 24, 2012

    Flag

    Oh so GOOD!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 20, 2012

    Flag

    I loved this recipe, however, I used parmigiano reggiano and not the kind in the green canister. It's not fresh.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.