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.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.
Step 2
Place a medium sauté pan over medium heat. Add the butter, garlic, thyme, and rosemary and heat until the butter melts, about 2 minutes. Meanwhile, season the cut surfaces of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Cook until golden brown, 12 to 15 minutes.
Step 3
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. Broil until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.
