Broiled Zucchini and Potatoes with Parmesan Crust

3.9 of 5 (52)
editors choice
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 88.6
  • Total Fat: 4.8 g
  • Cholesterol: 12.5 mg
  • Sodium: 115.1 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.6 g

View full nutritional breakdown of Broiled Zucchini and Potatoes with Parmesan Crust calories by ingredient

Number of Servings: 4


    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 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.

Number of Servings: 4

Recipe submitted by SparkPeople user CMCFEE.

TAGS:  Side Items |

Member Ratings For This Recipe

  • no profile photo

    Very Good
    7 of 8 people found this review helpful
    I did the potatoes in the microwave as well to cut down the time. I've made them twice so far. :) - 3/12/08

  • no profile photo

    6 of 6 people found this review helpful
    Delicious! I made just the zucchini. I didnt have thyme, so I used basil. I cooked it just in the pan, because I didnt want to heat the oven for one serving. Instead, after taking the zucchini out, I put parm cheese in the pan and melted it, then put it on top of the vegetable. I love it! - 3/16/08

  • no profile photo

    5 of 5 people found this review helpful
    Nice change for a veggie. I used oilve oil instead of butter - 9/10/09

  • no profile photo

    5 of 8 people found this review helpful
    Watch what you're clicking on. This recipe is made with 4 servings. The link that used to show you the actual ingredients is now showing CALORIES PER SERVING. It's changed! Several people commented on incorrect calories -they are not! You need to read what you click on. Awesome, worth the effort! - 9/10/09

  • no profile photo

    Very Good
    5 of 5 people found this review helpful
    A good, new way to prepare zucchini and potatoes. I cooked the potatoes in the microwave oven which reduced the total cooking time to about 30 minutes. - 2/19/08