This is a simple dish and great when you have an overload of zucchini and potatoes coming from your summer garden (i just happened to win a 20lb box of potatoes from Idaho Famous Potatoes).
You can add different squashes and different herbs and any combination will be fantastic.
I made this to be served with Cashew Miso Crusted Tilapia and it was just the perfect combination.
Printable Recipe - click here
2 potatoes ( i used western russets, if using red potatoes, use 4 potatoes)
fresh herbs (i used oregano, thyme and tarragon)
2 tablespoons butter
2 tablespoons olive oil
salt and pepper to taste
Preheat oven to 400F.
Using a mandoline, slice all the potatoes. Slice the zucchini with a knife or with a thicker setting on the mandoline. I used a large oven safe frying pan, but you can use any baking dish. Lay the potatoes and alternate with zucchini in the frying pan. Drizzle olive oil over them and sprinkle with salt and pepper.
Cut butter in small pieces and place them under some of the potato pieces. Place herbs on top and in between the veggies.
Bake uncovered for 45 minutes to 1 hour, until potatoes edges are crispy. Serve hot as a side or if you are like me, as a meal.