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"For I know the plans I have for you," says the Lord. "They are plans for good and not for disaster, to give you a future and a hope." Jeremiah 29:11

God bless.



Friday, December 2, 2011

Parmesan Encrusted Zucchini and Potatoes


There is nothing like the aroma of roasted veggies seasoned with fresh herbs and this recipe is a keeper!

Ingredients (4 servings)

  • 6-8 small new potatoes, quartered
  • 2 tablespoons extra-virgin olive oil
  • 4-6 garlic cloves, minced
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 2 small zucchini, cut in 1/2 lengthwise and then into bite-sized chunks
  • Pinch sea salt and freshly ground black pepper
  • 1/4 cup grated Parmesan

Preparation

·         In a medium pot, bring water to a boil over high heat.
·         Add the potatoes and cook until just tender, about 8 to 10 minutes.
·         Drain the potatoes and set aside. 
·         Pre-heat the olive oil in a medium sauté pan over medium heat for 2 minutes.
·         Add garlic, thyme and rosemary and let cook until fragrant, 2 minutes.
·         Add the zucchini and sauté for 2-3 minutes.
·         Add the potatoes cut side down in the olive oil and let them cook until browned, 5-10 minutes. Meanwhile, preheat the broiler.
·         Line a baking sheet with foil. Place the zucchini and potatoes on the baking sheet cut side up and sprinkle with the Parmesan, sea salt and pepper.
·         Place in the broiler until the cheese is golden brown, about 4-5 minutes.

Transfer to a plate and serve garnished with a sprig of fresh rosemary...enjoy! Pin It

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