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Broiled Zucchini and Potatoes with Parmesan Crust Recipe

Broiled Zucchini and Potatoes with Parmesan Crust

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (98)

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Average Rating:

Total Reviews: 98

Showing 11-20 of 98

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  • on August 15, 2011

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    I tried this with zucchini and yellow squash, and used dried herbs instead of fresh. Veggie hating boyfriend gave it 4 out of 5. I LOVED the delicious flavor combination of Rosemary and parm. Don't skimp on the herbs and garlic!

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  • on July 27, 2011

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    Great side dish! Loved everything about this recipe. Thanks Giada!

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  • on April 19, 2011

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    This was absolutely deeeelicious! I added a little olive oil to the butter. Fantastic! Thanks Giada!

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  • on February 24, 2011

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    Very good and easy! The zucchini especially came out very tasty- highly suggest trying this one.

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  • on February 23, 2011

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    A friend made this for us for a dinner club and it was really yummy! An easy way to eat a lot of vegetables.

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  • on December 20, 2010

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    Super delicious! I used mid-size organic German butter balls, French fingerlings and pure purple potatos. They take a little longer to boil. It's a little challenging to get the perfect look the first time but the taste is unbeatable. Will definitely make it again!

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  • on October 15, 2010

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    Very good would definitely make again. Would enjoy even without the potatoes.

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  • on August 23, 2010

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    This was very good. I added 1/2 cup of parmesan chees and it was delicious and full of flavor.

    I will defiantly make this again!

    Thanks again Giada :

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  • on June 26, 2010

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    this was so so great! i made it for company and everyone loved it. even people who don't like zucchini!

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  • on February 26, 2010

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    I made this with some freshly caught walleye fillets tonight !!! I think this dish would be good with just about anything though.

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