Monday, March 12, 2007
Broiled Zucchini & Potatoes w/ Parmesan Crust
Courtesy Giada De Laurentiis "Everyday Italian"
4 sm new potatoes (red or white, about 1.5" diameter)
2 Tbs butter
1 clove garlic, minced
1 tsp chopped fresh thyme leaves (I used dried, cut amt in half)
1 tsp chopped fresh rosemary leaves (used dried, cut amt in half)
2 sm zucchini, cut in 1/2 lengthwise (abt 1" wide x 5" long)
Pinch kosher salt & freshly ground black pepper
1/4 C grated Parmesan
Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8-10 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 & rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes w/ salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12-15 minutes.
Preheat the broiler. Line a baking sheet w/ foil. Place the browned zucchini & potatoes on the baking sheet cut side up. Sprinkle the tops w/ the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.