Place the potatoes in a pot and add enough water to cover them barely. Cover the pot and bring to a boil over medium-high heat. Cook the potatoes until they are just tender (about 6-8 minutes). You don't want to overcook them. They should instead have an al dente quality (firm to the bite) and fully retain its shape. Drain and set aside, covered.

In the meantime, heat two tablespoons of olive oil over medium heat in a large skillet. Cook and stir the garlic for 10 seconds (to release its aroma). Toss in the onions. Cook and stir for one minute. Then add the zucchini—season everything with salt and pepper to taste. Continue to cook and frequently stir until the zucchini is soft (about 10 minutes).

Break the ground pork into small chunks and add to the skillet. Using a wooden spoon start breaking down the meat further into tiny pieces while stirring it in with the rest of the ingredients—season with salt and royally with pepper and dried rosemary. Cook and stir until thoroughly cooked but not browned (10 minutes).

Stir in the tomato paste add more seasonings to taste. Cook and stir for another minute, then remove from the stove. Transfer to a large serving plate or bowl.

Place the reserved potatoes separately in a large bowl. Cover with one to two tablespoons of olive oil. Season lightly with salt and combine with fresh parsley. Either serve separately with the zucchini-pork bowl or toss the seasoned potatoes into the meat mixture and serve as one large dish.