Saturday, July 24, 2010

Roasted Zucchini & Potatoes with Parmesan Cheese

We are still trying to find creative ways to eat all of the zucchini we are harvesting from the garden...tonight...roasted!  These make a great side dish to any meal.  The dusting of Parmesan gave them a tasty crunch.

4-5 small red potatoes, quartered
2 medium zucchini, chucked
1 garlic clove, minced
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh rosemary leaves, chopped
1/4 cup freshly grated Parmesan Cheese (please don't use the green can kind)
2-3 Tablespoons olive oil

So because potatoes and zucchini have different cooking/roasting times I opted to par-boil the potatoes a bit to avoid overcooked zucchini with raw potatoes.  :)

1. Bring a pot of water to a boil, add potatoes and cook until just tender 7-9 minutes. Preheat oven to 400'F.
2. In a large bowl combine zucchini chucks, potatoes, herbs, garlic, cheese, olive oil and pepper, toss to coat. Spray a rimmed baking sheet with cooking spray and spread the veggies on it in a single layer. Sprinkle a tad bit more Parmesan cheese on top.  Bake at 400'F for ~15-20 minutes until golden brown, crispy and cooked through.

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