A Squared: Friday Finds: Broiled Zucchini & Potatoes with Parmesan Crust

Friday, March 29, 2013

Friday Finds: Broiled Zucchini & Potatoes with Parmesan Crust

I'm sharing one of my favorite side dish recipes for this week's edition of Friday Finds. And it should come as no surprise to you that the recipe is courtesy of my go to chef Giada De Laurentiis. This recipe is from Giada's Kitchen and is a great Italian twist on roasted potatoes. The fresh herbs and the crispy cheese are a great compliment to the potatoes and I especially love the preparation of the zucchini. It is soft on the inside, crispy on the outside, and not mushy. I served this along with some lightly seasoned grilled pork chops this time, but it also makes a great side dish for chicken, seafood, or grilled beef.



Ingredients:

  • 4 small new potatoes (red or white, about 1 1/2 inches in diameter)
  • 2 Tbs. butter
  • 1 clove garlic, minced
  • 1 tsp. chopped fresh thyme leaves
  • 1 tsp. chopped fresh rosemary leaves
  • 2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide x  5 inches long)
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup grated Parmesan

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 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.

Original recipe courtesy of Giada's Kitchen by Giada De Laurentiis.

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