Broiled Zucchini and Potatoes with Parmesan Crust

[Guest guest]

I made this last night. Glad to have my broiler

working again.

This is so good.

Mark

 

Broiled Zucchini and Potatoes with Parmesan Crust

 

4 small new potatoes, red or white, about 1 1/2 inches

in diameter

2 tablespoons butter or marg.

1 clove garlic, minced

1 teaspoon chopped fresh thyme leaves

1 teaspoon chopped fresh rosemary leaves

2 small zucchini, cut in 1/2 lengthwise, about 1-inch

wide by 5 inches long

pinch kosher salt and freshly ground black pepper

1/4 cup grated parmesan (try romano it works too)

 

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 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.

Serves 4.