Broiled Zucchini and Potatoes with Parmesan Crust

Skinnier_Me

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

Calories 88.6

Total Fat 4.8 g

Saturated Fat 3.0 g

Polyunsaturated Fat 0.2 g

Monounsaturated Fat 1.4 g

Cholesterol 12.5 mg

Sodium 115.1 mg

Potassium 218.6 mg

Total Carbohydrate 8.2 g

Dietary Fiber 1.1 g

Sugars 0.3 g

Protein 3.6 g


Vitamin A 3.5 %

Vitamin B-12 1.5 %

Vitamin B-6 7.6 %

Vitamin C 18.2 %

Vitamin D 0.0 %

Vitamin E 0.6 %

Calcium 9.3 %

Copper 2.9 %

Folate 2.3 %

Iron 2.9 %

Magnesium 3.9 %

Manganese 4.9 %

Niacin 2.6 %

Pantothenic Acid 1.9 %

Phosphorus 8.0 %

Riboflavin 2.5 %

Selenium 2.7 %

Thiamin 2.7 %

Zinc 2.5 %

Skinnier_Me

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

Calories 88.6

Total Fat 4.8 g

Saturated Fat 3.0 g

Polyunsaturated Fat 0.2 g

Monounsaturated Fat 1.4 g

Cholesterol 12.5 mg

Sodium 115.1 mg

Potassium 218.6 mg

Total Carbohydrate 8.2 g

Dietary Fiber 1.1 g

Sugars 0.3 g

Protein 3.6 g


Vitamin A 3.5 %

Vitamin B-12 1.5 %

Vitamin B-6 7.6 %

Vitamin C 18.2 %

Vitamin D 0.0 %

Vitamin E 0.6 %

Calcium 9.3 %

Copper 2.9 %

Folate 2.3 %

Iron 2.9 %

Magnesium 3.9 %

Manganese 4.9 %

Niacin 2.6 %

Pantothenic Acid 1.9 %

Phosphorus 8.0 %

Riboflavin 2.5 %

Selenium 2.7 %

Thiamin 2.7 %

Zinc 2.5 %

cmriverside

You can cut out butter and sub EVOO whenever possible. I always use EVOO when browning or roasting instead of butter.

cm

dragonfly183

Yeah you can do that, but as fattening as it is using butter does always make things taste better.

Skinnier_Me

Use Smart Balance or I Can't Believe It's Not Butter.

tripitena

Recently went to Olive Garden and they had a grilled zucchini app that was great. I did it at home. Sliced the zucc, light brush of EVo, grilled both sides a bit and just before done sprinkled with whole wheat panko seasoned with basil and oregano and a a dust of parm. Now a favorite.