Broiled Zucchini and Potatoes

You guys know I am always looking for some good potato recipes. For one they make for a great side dish for any meat recipe, and secondly my Hubby loves them. I came across a potato dish on the Food Network today that just might work in my house. It uses red potatoes (skin on) and zucchini and herbs, which I like, because sometimes I get a little bored with the bland color of skinned potatoes all by themselves. Boring! I also like that since the veggie and starch are mixed together in on dish, I only have to make one side. Saves me some time, work, cleanup and money. Check it out.

Ingredients

  • 4 small new potatoes (red or white, about 1 ½ inches in diameter)
  • 2 tablespoons butter
  • 1 clove garlic, minced (feel free to add more if you like)
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 2 small zucchini, cut in ½ lengthwise (about 1-inch wide by 5 inches long)
  • Pinch kosher salt and freshly ground black pepper
  • ¼ 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 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.

  • Source: Giada De Laurentiis
  • Prep Time: 15min
  • Inactive Time: 20min
  • Cook Time: 30min
  • Total Time: 1hr 5min
  • Recipe Yields: 4 servings
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