Broiled Zucchini and Potatoes with Parmesan Crust

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5

Average Rating:

Total Reviews: 7

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  • on July 28, 2013

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    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.

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  • on March 24, 2012

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    Oh so GOOD!

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  • on March 20, 2012

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

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  • on September 24, 2011

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    Excellent recipe. I had purple potatoes so I used them and they were great in this dish. I normally don't recommend it, but I would use the green Kraft canister of parmesan for this dish VS freshly shredded, it melts nicer and the taste is a little more mellow.

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  • on July 22, 2011

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    Simple and very tasty! I love it!

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  • on July 16, 2011

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    So delicious....even my kids loved it!

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  • on May 13, 2011

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    The recipe as a whole is very solid and easy to accomplish without much effort whatsoever. I would recommend that you boil your potatoes to your liking as mine turned out a little too raw for me. I did add in some extra garlic as well as onions in the skillet when browning the veggies and potatoes and they are a wonderful taste and texture along with the parmesan crust! Very delicious!

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