Heat the olive oil in a pan and sauté the potato for 4-5 minutes, or until golden-brown all over. Add the courgette and cook for a further 4-5 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper and add the crushed garlic and butter.
Cook for 2-3 minutes, or until the potatoes are cooked through and the courgette is tender. Stir in the chopped fresh herbs.
To serve, spoon the potato and courgette into a serving bowl.
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