Spuds and Zukes pair nicely together when cooked given their complementary textures.  The only problem is their different cooking times.  You can solve that by parboiling the potatoes first.  And salting zucchini before cooking will keep it from turning into mush.  You can optionally add Spinach, Kale or Arugula to this recipe following the instructions  below.

Wash 4-6 new potatoes.  Bring a pot of salted water to a boil.  Drop the spuds in the water and simmer until just tender (don’t boil too hard).  Rinse with cold water to stop cooking.

Meanwhile, cut 1 lb. zucchini in thin half rounds.  Place in a colander and toss with 1/2 T. salt. Allow to sit for 15 minutes, then press down on them to remove as much water as possible.

Thinly slice onion to make 1 C.  Heat 2 T. olive oil in a large cast iron skillet and add the onions.  Cook until they begin to brown, then add 1/2 t. dried or 1 t. fresh thyme leaves and the potatoes.  Raise the heat to high and cook until the potatoes begin to brown.  Add the squash and garlic.  You can also add spinach or kale at this point.  Cook another minute or two.  Season with salt and pepper.

If you are using Arugula, add it just before serving.