Mar 15, 2011

IHCC: Spuds!

Two more themes with Giada before I Heart Cooking Clubs starts a new chef.

This week, in time for St. Patty's Day, it's all about SPUDS!

Check out all the tater dishes on the IHCC site.

Giada's Broiled Zucchini and Potatoes with Parmesan Crust was my spud pick this week. 

In Giada's Kitchen: New Italian Favorites, Giada starts this recipe by saying, "I know not everyone puts zucchini on their top ten vegetable list." 

For me, zucchini falls in the top five.  So do potatoes.  How could I pick any other recipe?

This recipe started off very welcoming--the aroma of thyme, rosemary, and garlic cooking in butter made me want to kick myself for waiting so long to try this.  The Parmesan crust was visually pleasing, tasty, and added a great texture.

I was skeptical about potatoes from Giada (except for gnocchi). 
Lesson learned.

Also linking with Food on Friday: Zucchini @ Carole's Chatter

Broiled Zucchini and Potatoes with Parmesan Crust
from Giada's Kitchen: New Italian favorites by Giada De Laurentiis
also on

4 small new potatoes (red or white, about 1 1/2 inches in diameter)
2 tablespoons butter1 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 browned 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.


  1. Thank you for posting this! I'm filing it away for later!

  2. Michelle- This is the same recipe that caught my eye too. I especially like it for St. Patty's Day because it celebrates the potato and the color green at the same time. I have no doubt this was delicious. Will definitely have to make this one.

  3. I could tuckl into a plate of those potatoes anytime, I love the parmesan and zucchini. Great pick.

  4. Potatoes, Zucchini AND Parmesan all in one recipe? Sounds like a winner to me!

  5. Good point, Kim. Didn't even think about the green color. I was zoned in on potatoes.

  6. Mmm, I can almost smell those herbs from here. Delicious dish!

  7. I understand what Giada means, my bf doesn't like zucchini at all. But it is in my top 10 to, maybe i can tempted him into eating this.

  8. Ciao ! It's a great recipe !

  9. I have had this recipe marked to try--I love both zucchini and potatoes so it sounds perfect to me. Great "spud week" pick. ;-)

  10. Zucchini is my favorite and your dish looks so gooood!


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