Zucchini with Potatoes

This was made as a side to accompany the stuffed beef tenderloin I made back in November (2019).  I'm not 100% positive this is the recipe we used, but fairly certain.  I can't rate it because I don't recall exactly how it was, but I do believe we liked it quite well.  I plan to make it again and will rate it then :)

Link to (probable) original recipe: https://www.bonappetit.com/recipe/zucchini-with-potatoes-and-thyme

Ingredients:

4 T. olive oil, divided
1 1/2 lb. Yukon gold potatoes, peeled, cut into 3/4" cubes
3 garlic cloves, quartered
sea salt and coarse ground black pepper
2 T. fresh thyme, chopped
1 1/2 lb. zucchini, cut in 1/2" cubes

Directions:

1. In a large, heavy skillet over medium-high heat, heat 3 T. of the oil.

2. In a large bowl, toss potatoes and garlic with salt and pepper, to taste.  Pour potato mixture into skillet.  Without stirring or moving the pan, cook potatoes 4 min.

3. Using a spatula, toss potatoes and cook until browned all over and cooked through (around 8-10 min).

4. Sprinkle thyme all over, stir to combine, then transfer to a large bowl and set aside.

5. Add remaining 1 T. of oil to skillet, then add zucchini and season with salt and pepper.  Cook until lightly browned all over (around 5-6 min.)

6. Remove from heat and pour zucchini into bowl with potatoes.  Toss to combine and season with additional salt and pepper, if needed.  Serve and enjoy!