Potatoes and Zucchini

ASHLEY RATHER

4 small new potatoes (about 1 1/2-inch in diameter)

2 tablespoons butter

1 clove of 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 of kosher salt and freshly ground pepper

1/4 cup grated Parmesan cheese

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.

Add butter, garlic, thyme, and rosemary to a sauté pan and let cook over medium heat 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 cook until golden brown, about 12 to 15 minutes.

Preheat 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.