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!