Broiled Zucchini and Potatoes with Parmesan Crust

Name: Broiled Zucchini and Potatoes with Parmesan Crust
Yield: 4 servings
Ingredients: 4 small new potatoes (red or white, about 1 1/2 inches in diameter); 2 tablespoons unsalted butter; 1 garlic clove, minced; 1 teaspoon chopped fresh thyme leaves; 1 teaspoon chopped fresh rosemary leaves; 2 small zucchini, cut in half lengthwise and then in 1-inch pieces; Pinch of kosher salt and freshly ground black pepper; 1/4 cup freshly grated Parmesan cheese

December 9, 2011

I know not everyone puts zucchini on their top ten vegetable list, but when you coat zucchini chunks in a delicious Parmesan crust and broil them, trust me, most people will become zucchini lovers. You can cook sweet potatoes or carrots the same way, but zucchini cooks more quickly.

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