Herbed Zucchini & Potatoes

           Easy, Recipes, Sides
Herbed Zucchini & Potatoes
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Ingredients:

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 zucchinis cut in 1/2 lengthwise

Pinch sea salt and freshly ground black pepper

Directions:

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 sauté 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.

Makes 4 servings

This recipe was inspired in whole or in part by The Food Network

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