The combination of crisp potatoes and zucchini with grated cheese and fresh herbs makes for a side dish that teams with everything from beef to chicken to pork.

Baby Dutch yellow potatoes, with their yellowish-white skin and creamy texture, are the star of the dish. I like to use the pee-wee size, those that are only 3/4 to 1 inch in diameter, because I can leave them whole. If they aren’t available, I use larger, standard size Baby Dutch potatoes. I cut them in half before boiling and increase boiling time by about 2 minutes.

Zucchini and Baby Dutch potatoes with Parmesan crusts

Yield: 4 servings. Source: Adapted from “Giada’s Kitchen,” by Giada de Laurentiis (Clarkson Potter).

INGREDIENTS

4 to 8 Baby Dutch yellow potatoes; see cook’s notes

2 tablespoons butter

1 large garlic clove, minced

1 teaspoon chopped fresh thyme leaves

1 teaspoon chopped fresh rosemary leaves

3 (about 6-inch) zucchini, trimmed, cut in half lengthwise, then cut crosswise into inch-wide half rounds

Pinch of coarse salt (kosher or sea) and freshly ground pepper to taste

1/4 cup grated (not shredded) Parmesan cheese or a combination of Parmesan, Romano and Asiago cheeses

DIRECTIONS

1. Bring a medium-size pot of water to boil on high heat. Add potatoes and cook until barely tender, about 8 to 10 minutes. Drain and allow to cool.

2. Place a medium-large skillet on medium heat. Add butter, garlic, thyme and rosemary; heat until butter melts. Season zucchini and potatoes with salt and pepper. Place cut side down in butter mixture. Cook until golden brown, 12 to 15 minutes.

3. Meanwhile, adjust the oven rack to 6 to 8 inches below broiler element. Preheat broiler. Line rimmed baking sheet with aluminum foil.

4. Place browned vegetables on baking sheet in a single layer. Sprinkle with cheese and broil until cheese is golden brown, about 1 to 2 minutes.

Note: If you use pee-wee potatoes you will need 8 of them. If using standard size, 4 or 5.