Broiled Zucchini and Potatoes with Parmesan Crust

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Excelled flavor. Fast and easy!

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I took the advice and cooked the potato for 15 minutes. I cut my garlic in bigger chunks to avoid burning. I left the garlic in for about 8 minutes just to infuse the butter while browning then I removed the garlic from the pan to avoid burning. I made my zucchini while my potato was boilling. The final product was outstanding. I would make this again and my kids loved it. Thanks Giada!!

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My husband and I became vegetarians in January. I have spent a lot of time trying to find veggie recipes that we like. I saw Giada making this one day and decided to give it a try. We loved it. I will definately make it again. My only regret is that I didn't find it before summer ended. Thank you Giada for an easy and wonderful recipe.

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i took the advice and left the garlic pretty thick, but it seems impossible to sear the potatoes without burning the garlic. despite efforts to salvage it, the garlic completely burned on me. however, after meticulously removing the sad garlic, the end result still had a nice taste. i'd do this again but... do the potatoes separately. potatoes first, all perfectly seared. then, the zucchini with garlic. i also took the advice of boiling the potatoes longer- worked, thanks!

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I was not sure if I'd like the Rosemary and Thyme with this recipe, but it was delicious! This would be good without the potatoes, too. One reviewer said the pan searing step is unnecessary, but what I liked about doing it this way is I could pan sear the veggies in advance and have them on a cookie in advance. Then when we were ready to eat, I just warmed them up in the oven for a few minutes and they were hot and fresh just like I just made them. I think pan searing them really concentrates the butter, herbs, and garlic into the veggies. I plan to make just the zucchini for my dish to take for Easter dinner...I'll sear it all in advance then pop in their oven right before dinnertime. (PS I like garlic so I added a little extra garlic to mine. Cut it in bigger chunks so it doesn't get as overly brown as some people experienced

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This was a little disappointing. There was no "wow" factor that I usually find with Giada's recipes. These veggies would have been just as good roasted, without having to add the extra step (and butter! of searing them on the stovetop.

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This recipe was absolutely delicious and fun to make with my children. I gave everyone a vegetable or herb to chop and we all worked together. My husband has the taste palette of a chef and he is always very hard to please but he could not stop eating these vegetables. Everyone was pretty tired of eating zucchini since we had such a huge crop from our garden so no one was too excited to eat them again but this recipe changed all of that. Everyone in my family said that they would eat this zucchini anytime of the day, any day of the year. Thanks Giada for a wonderful recipe that brought my family together in the kitchen one more time.

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My husband is hard to cook for and initially declined even trying these veggies. However he tasted the zucchini ( i made it with zucchini, yellow squash, and red potatoes and before I knew it had eaten half of the veggies! He probably would have preferred that I left the cheese off but overall they were great and I will definitely be making these again. I do agree with the suggestion of boiling the potatoes a little bit longer.

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I only used zucchini and they were delicious, we have already made this dish 3 times since I found the recipe a few weeks ago. I also substituted dried italian seasoning for the thyme and rosemary, since it was all that I had.

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Definitely boil the potatoes longer than recipe says. I did more like 15 minutes. When you brown the tops in the skillet, do it on low/medium heat. Otherwise the garlic could get a little too brown. Excellent flavor. Everyone loved it!