Broiled Zucchini and Potatoes with Parmesan Crust

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Kids' Cooking Class

Picture of Broiled Zucchini and Potatoes with Parmesan Crust Recipe Photo: Broiled Zucchini and Potatoes with Parmesan Crust Recipe
Rated 5 stars out of 5
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  • Read 91 Reviews
Total Time:
1 hr 5 min
Prep
15 min
Inactive
20 min
Cook
30 min
Yield:
4 servings
Level:
Easy
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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

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.

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Newest Ratings and Reviews

Read all 91 reviews

  • on January 25, 2012

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    The zucchini was awesome, but I feel like the potatoes didn't really soak up the flavor like the zucchini did. I used coconut oil instead of butter and no parm since we're GFCF. I used dry herbs instead of fresh. I always use dry herbs, so I don't think that was the problem. I'll probably do this with the zucchini only next time. I like the "crispy garlic and sage potatoes" on FN better.

    people found this review Helpful.
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  • on January 24, 2012

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    I have made this twice now within one week - it is that good.

    people found this review Helpful.
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  • on December 14, 2011

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    I made this last night, and it was really good! I'll be making veggies like this from now on. I didn't change anything about it!

    people found this review Helpful.
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