Creative Cooking Italian Recipe

Rachel's Pictorial Broiled Zucchini and Potatoes

Broiled Zucchini and Potatoes with Parmesan Crust

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I chose this recipe because it was unique. The recipe has a vegetable and a potato that were both broiled to form a crust of parmesan, giving it a different varieties of texture and flavor. The following pictures show the process to making the recipe.



Ingredients/ Equipment

  • 4 small potatoes (1 1/2 inches in diameter)
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 2 small zucchini, cut in 1/2 lengthwise ( 1-in. wide by 5 in. long)
  • pinch kosher salt and freshly ground black pepper
  • 1/4 cup grated parmesan
- 1 Baking sheet

- Knives

- medium sized pot

- saute pan

- oven with broiler

- tin foil


Step 1

Wash both the Zucchini and Potatoes

Step 2

Bring a medium sized pot to a boil.
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Step 3

Start chopping the thyme leaves and rosemary leaves and mincing the garlic (seperately).

Step 4

Add the potatoes to the boiling water for 8-10 minutes
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Step 5

Drain and cool the potatoes

Step 6

Cut the Zucchini and potatoes in half, lengthwise

Step 7

Place a saute pan on medium heat and add butter, garlic, thyme, and rosemary. Cook until the butter melts (about 2 mins.) While the butter is melting, season the cut sides of the potatoes and zucchini with the salt and pepper.
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Step 8

Place the zucchini's and potatoes cut side down on the melted butter and let cook until golden brown or 12 to 15 mins.

Step 9

Preheat the oven and line a baking sheet with foil.

Step 10

Place the browned zucchini and potatoes cut side up on the baking sheet and sprinkle the tops with the parmesan cheese

Step 11

Place into the broiler until the cheese is golden brown, about 4 mins.

Step 12

Transfer to plate and serve!
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For this recipe, the timing is a bit off. The potatoes should stay in the pot well over 10 minutes as the potatoes will not be cooked thoroughly in the middle. If this were to happen like it did to me, you could either put it in the pan longer than the zucchini or you can put it in the boiling water for a longer amount of time. Also, I would recommend not leaving the zucchini and potatoes in the pan for the allotted time because it cooks a lot speedier and you don't want to burn them because they still have to go into the broiler. That brings me to my last comment, it is unnecessary to leave the potatoes and zucchini in the broiler for the full time because it will burn easily. This recipe definitely needs to be tailored in terms of time.