First peel the potatoes, wash them, cut them into small cubes and boil them for 8-10 minutes, so that they begin to soften slightly, without getting to cook (they must remain more or less halfway through cooking).
Drain the potatoes and keep them aside.
In the meantime that the potatoes are cooked, you can wash and knead the courgettes and also cut these into cubes, roughly the same size as the potatoes.
Brown the garlic with the oil in a non-stick pan, then add the potatoes and zucchini and start cooking.
Cook for about 10 minutes on medium heat, turning often, then remove the garlic, season with salt, add breadcrumbs and a little chopped basil (or other flavor to taste: parsley, marjoram, chives …), mix and let it flavor and brown for a few more minutes.
Your potatoes and courgettes are ready, you can serve them hot or warm.
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