Recipe: Potatoes and Zucchini with Parmesan
As so many things in my life turn out, this recipe turned out to be a little more complicated than I originally thought it was.
Of course, that was because I neglected to read the entire recipe before I started cooking. 🙂
This recipe isn’t hard at all; there are a few steps, but it’s so delicious that’s it’s worth a few extra minutes of your time. One of the things I love about dishes like this is that it requires so few ingredients and yields amazing and fresh-tasting results.
Potatoes and Zucchini with Parmesan – Adapted from Gida de Laurentiis
4 small new potatoes
2 small zucchini, cut in half lengthwise, then sliced into 1 inch pieces
2 tablespoons butter
1 clove garlic, minced
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
Salt and pepper
1/4 cup Parmesan
Bring a pot of water to a boil; add the potatoes and cook until tender, about 8-10 minutes. Remove from the pot, cool a little, and cut in half.
Put butter, garlic, rosemary, and thyme into a saute pan. Heat over medium heat and melt the butter. Meanwhile, sprinkle cut potatoes and zucchini with salt and pepper.
Put potatoes and zucchini, cut side down, in melted butter and herbs and cook until golden brown, 12 to 15 minutes. Shake the pan occasionally to keep everything from sticking and the garlic from burning.
Preheat the broiler. Remove the veggies from the saute pan and place on a baking sheet lined with foil, cut side up this time. Sprinkle with Parmesan. Broil until the cheese melts, about 4 minutes. Serve right away!