Best 4 Brioled Zucchini And Potatoes With Parmesan Crust Recipes

Feast your eyes on the delightful Brioled Zucchini and Potatoes with Parmesan Crust, a symphony of flavors that will tantalize your taste buds. Imagine tender zucchini slices and golden potato rounds, lovingly arranged in a baking dish, then crowned with a crispy, cheesy Parmesan crust. This vegetarian dish is a culinary masterpiece, perfect for a light lunch, a hearty dinner, or an impressive side dish.

But that's not all! This recipe article also features two additional irresistible recipes: Garlic Butter Zucchini and Mashed Potatoes with Parmesan Crust. The Garlic Butter Zucchini is a quick and easy side dish that combines the freshness of zucchini with the savory richness of garlic butter. The Mashed Potatoes with Parmesan Crust are a classic comfort food, elevated with a golden-brown Parmesan crust that adds a delightful crunch to the creamy mashed potatoes.

Whether you're a seasoned home cook or a beginner in the kitchen, this article has something for everyone. With step-by-step instructions, helpful tips, and mouthwatering photos, you'll be able to recreate these dishes with ease and impress your family and friends with your culinary skills. So, gather your ingredients, preheat your oven, and let's embark on a delicious journey with Brioled Zucchini and Potatoes with Parmesan Crust, Garlic Butter Zucchini, and Mashed Potatoes with Parmesan Crust.

Here are our top 4 tried and tested recipes!

ZUCCHINI AND POTATO BAKE

Zucchini and Potato Bake image

This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.

Provided by Jana

Categories Side Dish Vegetables Squash Zucchini

Time 1h15m

Yield 6

Number Of Ingredients 9

Ingredients

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
½ cup dry bread crumbs
¼ cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g

BROILED ZUCCHINI AND POTATOES WITH PARMESAN CRUST

Broiled Zucchini and Potatoes With Parmesan Crust image

Make and share this Broiled Zucchini and Potatoes With Parmesan Crust recipe from Food.com.

Provided by cooking_geek

Categories Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 small new potatoes (red or white, about 1 1/2 inches in diameter)
2 tablespoons butter
1 garlic clove, minced
1 teaspoon fresh thyme leaves, choppped
1 teaspoon fresh rosemary leaf, chopped
2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
1 pinch kosher salt
fresh ground black pepper
1/4 cup parmesan cheese, grated

Steps:

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.

Nutrition Facts : Calories 219.7, Fat 7.8, SaturatedFat 4.8, Cholesterol 20.8, Sodium 189.1, Carbohydrate 32.3, Fiber 4.5, Sugar 2.4, Protein 6.7

GRILLED PARMESAN ZUCCHINI

Grilled Parmesan Zucchini image

Love veggies on the grill. I barely got any of this because it disappeared so quickly.

Provided by Ann

Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes

Time 25m

Yield 2

Number Of Ingredients 5

Ingredients

cooking spray
3 tablespoons butter, melted
1 clove garlic, minced
1 large zucchini, very thinly sliced
½ cup shredded Parmesan cheese

Steps:

Preheat an outdoor grill for medium-high heat. Lightly oil a 9x12-inch foil pan with cooking spray.
Mix butter and garlic together in a bowl.
Lay zucchini slices in rows in the foil pan, overlapping if necessary. Brush butter on each slice and sprinkle with Parmesan cheese.
Cook on preheated grill until cheese melts and zucchini is tender, 12 to 15 minutes.

Nutrition Facts : Calories 265 calories, Carbohydrate 6.6 g, Cholesterol 60.2 mg, Fat 23.2 g, Fiber 1.8 g, Protein 9.8 g, SaturatedFat 14.5 g, Sodium 478.3 mg, Sugar 2.8 g

BROILED ZUCCHINI

Broiled Zucchini image

This is a very simple yet tasty side dish. It is a Semi-cooked hot vegetable that gives a totally different taste and texture to cooked zucchini. I created this dish years ago because I did not care for the taste and texture of soft cooked zucchini. This has been a family favorite ever since. I am giving the ingredients for one serving and you can simply multiply it for the number you wish to make.

Provided by CarrolJ

Categories Vegetable

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 small baby zucchini (approx. 8 inch , not the big fat ones)
1 teaspoon melted butter or 1 teaspoon olive oil
1 tablespoon grated parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1 pinch sweet paprika

Steps:

Wash off zucchini, cut off ends and split lengthwise.
Lay the split pieces of zucchini cut side up in a lightly greased baking dish.
Pour over the butter or oil.
Sprinkle the cheese evenly over the cut edge.
Sprinkle with spices.
Broil just until the zucchini slices get a lovely light brown on the top.
Remove from the broiler, it will be cooked ala-dente' with about half of the crunch still in it.
It is easiest to eat with a sharp knife handy to cut into small chunks for each bite -- but make sure you get some of the spices and cheese with each bite -- hm-m-m-m.

Tips:

Choose the right zucchini and potatoes. For best results, use small to medium-sized zucchini and potatoes that are firm to the touch. Avoid large or overgrown vegetables, as they tend to be more watery and less flavorful.
Slice the vegetables evenly. This will ensure that they cook evenly. If you're using a mandoline, be sure to use the appropriate setting for even slices.
Use a good quality olive oil. Extra virgin olive oil is best, as it has a more robust flavor and aroma. If you don't have extra virgin olive oil, you can use regular olive oil, but be sure to use a good quality brand.
Don't overcrowd the pan. When cooking the vegetables, be sure to leave enough space between them so that they can cook evenly. If you overcrowd the pan, the vegetables will steam instead of sautéing and they won't get as crispy.
Cook the vegetables until they are tender. The zucchini and potatoes should be tender when you pierce them with a fork. If they're not quite done, cook them for a few minutes longer.
Top the vegetables with a generous amount of Parmesan cheese. The cheese will melt and create a crispy, flavorful crust.

Conclusion:

Bricoled zucchini and potatoes with Parmesan crust is a delicious and easy-to-make side dish that is perfect for any occasion. The combination of tender vegetables and crispy cheese is sure to please everyone at the table. Serve it with your favorite main course or as a vegetarian main dish.