Tuesday, May 1, 2012

Broiled Zucchini and Potatoes with Parmesan Crust

This was SO  crazy good!  The original recipe was from Giada de Lourentiis, but it was super complicated and used THREE skillets to make!  So I decided to make it much simpler...and everyone loved it!  Even the kids!


  • 4 small new potatoes (red or white, about 1 1/2 inches in diameter)
  • 2 tablespoons olive oil
  • 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


1.  Clean potatoes and poke several times with a fork.  Cook in microwave until soft.
2.  Preheat the oven to 450 degrees. Line a baking sheet with foil. Cut up potatoes and zucchini into large chunks.  Place on baking sheet.  Drizzle with olive oil.  Top with garlic, thyme, rosemary, salt, and pepper.  Cook in oven for about 15 to 20 minutes until slightly golden brown.  
3.  Top with Parmesan cheese and cook for another 3-5 minutes until cheese is melted.

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