Baked Zucchini, Potatoes & Rosemary with Parmesan Crust
I got this recipe from my mom and let me tell you it's ohhh so good. It was one of her dishes she made for Christmas. After the first bite I was hooked. I could not stop eating this delicious casserole. The parmesan cheese just brought everything together. The potato skins were crispy like bacon. Yes like bacon, don't know how potato skins can taste like bacon, but that day it did. This recipe will be a good side dish for a big juicy steak on a Friday night. Enjoy!!!!
Small red potatoes, how many you want
2 tbs. butter, Melted
3 cloves garlic, you can add more
1 tbs. fresh chopped thyme
1 tbs. fresh chopped rosemary
Zucchini, chopped 1/2 lengthwise (how many you want)
Salt & Black Pepper to taste
Grated Parmesan Cheese
Preheat oven to 400 degrees. Heat a medium pot of boiling water with salt for the potatoes. Cook potatoes for about 6 to 7 minutes until al dente, you want to finished them in the oven. Once the potatoes are done set aside and cool. Once cool you can cut them in half. Melt butter in microwave and add garlic, thyme, and rosemary. Cut zucchini lengthwise and add the potatoes. Season with salt and pepper. Place zucchini and potatoes in a casserole dish and add the butter mixture. Mix well. Time to put everything in the preheated oven. Let it cook until the potatoes are golden brown. After potatoes have browned its time to add the cheese and place back into the oven until cheese is melted. Transfer to a plate and serve.
ps: This recipe made it to Foodbuzz Today's Top 9 (January 2, 2010)
Thanks To My Foodie Friends :)!!! I am very honored