When I boil little new potatoes, I always make sure to cook some extra. Once they're cold, I slice them up, and fry them with some sliced zucchini, a chipotle pepper, and some Parmesan. Yum!
Alternatively, try potatoes and zucchini with goat cheese in an easy gratin. The following recipe recommended adding some milk. However, I already found there was plenty of liquid in the squash and zucchini so next time I will leave that out.
Zucchini, Potato, and Goat Cheese Gratin (adapted from TheKitchn.com)
2 squash or zucchini
4 oz goat cheese
salt and pepper
1/3 cup Parmesan
fresh basil leaves
Preheat the oven to 400F.
Thinly slice the squash and potatoes. I am usually not a fan of my mandoline (too many sliced fingertips), but it does the job perfectly for this dish. Drizzle some olive oil over the sliced vegetables.
Layer the vegetable slices and goat cheese in a casserole dish, seasoning with salt and pepper as you go. Finish with a layer of vegetables, and then sprinkle the parmesan on top. Bake, covered, for half an hour.
Sprinkle with torn basil leaves and bake uncovered for another 15 minutes.
Even hubby, who is not a big zucchini fan and who worried this might be too much squash and too little potato, was pleasantly surprised and wanted seconds.