This dish is a beautiful side dish to accompany a steak on the grill. We grill multiple times a week in the summer. My husband is in charge of the grill, so I take care of the sides. Combine potatoes and veges in one dish for a complete meal! Since you broil the dish at the end to brown the parmesan, make sure your oven is clean. My smoke alarm has gone off too many times to count because of a smoky oven. If only I was obsessively clean like my sister, I would never get in these predicaments!
Broiled Potatoes & Zucchini with Parmesan
4 small new potatoes (red or white, about 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 (about 1-inch wide by 5 inches long)
Pinch kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
Bring a pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 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. Leave the potatoes and zucchini alone as much as possible to allow them to brown and develop a crispy crust.
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. Don’t go far when the broiler is on. Food can burn very quickly! Transfer to a plate and serve.
Recipe from Giada on Food Network