2 small courgettes, cut in ½ lengthways
4 small new potatoes
1 clove garlic, minced
¼ cup Parmesan, grated
2 tablespoons butter
1 teaspoon rosemary leaves, chopped
1 teaspoon thyme leaves, chopped
Pinch salt and freshly ground black pepper
Boil the potatoes.
Boil the potatoes in a medium size pot for 8 – 10 minutes until they are just tender. Drain off the water and let the potatoes cool. Once cool, cut the potatoes in half.
Sauté the ingredients.
Put a medium size sauté pan over a medium heat and add the butter, garlic, thyme and rosemary. Sauté the ingredients for 2 minutes until the butter has melted. Season the cut sides of the courgettes and potatoes with salt and pepper and place them in the pan with the cut sides down. Cook them for 12 – 15 minutes until they are golden brown.
Preheat the griller and line a baking sheet with foil. Place the courgettes and potatoes on the baking sheet with the cut sides up. Sprinkle the Parmesan over the top. Place them under the grill for 4 minutes until the cheese turns golden. Transfer to a plate and serve.