This quick and easy recipe will help you use up some of those zucchinis, which are overflowing in the garden right about now. Make it for breakfast topped with a sunny-side-up egg or serve it for dinner as your starch/veggie side. Have any extra greens lying around? Chop them up and throw them in, too! I happened to have some leftover Swiss chard and beet greens, so I added them for the last few minutes of cooking.
4 tablespoons olive oil
2 lbs potatoes, cut into 3/4" cubes
3 garlic cloves, sliced
2 tablespoons thyme
2 lbs zucchini, cut into 1/2" cubes
Heat 3 tablespoons oil in a large heavy skillet over medium-high heat. Add potatoes and season with salt & pepper. Without stirring, cook until light brown on one side, 3-4 minutes. Toss and saute for another 5 minutes. Add garlic and continue cooking, stirring occasionally, until potatoes are cooked through, 3-5 minutes more.
Add thyme; toss to coat. Transfer potatoes to large bowl; set aside.
Heat remaining 1 tablespoon of oil in same pan. Add zucchini and season with S&P. Cook until tender, 5-6 minutes.
Add potato mixture back to the pan and toss to combine.
Serve warm or at room temperature.