Broiled Zucchini And Potatoes With Parmesan Crust (Adapted)

You can also roast the potatoes and zucchini together instead of pan searing them and then broiling them. 350 degrees, potatoes for 30 minutes, add zucchini, then roast for an additional 25. Top with Parmesan.
Nutrition per serving    (USDA % daily values)
CAL
229
FAT
29%
CHOL
3%
SOD
7%

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Ingredients for 4 servings

4 small new potatoes

2 tablespoons olive oil

1 clove garlic, minced

2 teaspoons herbes de provence

2 small zucchini

Salt and Pepper

1/4 cup grated Parmesan

Preparation

1.

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.

2.

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 2 to 15 minutes.

3.

Preheat the broiler. Line a baking sheet with foil. Place the browed 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.

View instructions at
March Moms

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