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Broiled Zucchini and Potatoes with Parmesan Crust

Broiled Zucchini and Potatoes with Parmesan Crust
PREP TIME
15 min
COOK TIME
30 min
YIELDS
4 servings

This fresh and cheesy vegetable dish would make a great side for a barbecue.

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Ingredients

4
small new potatoes (red or white, about 1 ½-inches in diameter)
2
Tbsp butter
1
clove garlic, minced
1
tsp chopped fresh thyme leaves
1
tsp chopped fresh rosemary leaves
2
small zucchini, cut in ½ lengthwise (about 1-inch wide by 5-inches long)
1
pinch kosher salt
Pinch kosher salt and freshly ground black pepper
¼
cup grated Parmesan
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Directions

Step 1

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.

Step 2

Place a medium sauté 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.

Step 3

Preheat the broiler. Line a baking sheet with foil. Place the browned 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.

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