Zucchini Ribbons with Tarragon |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Any simple grilled meat would work well alongside this stunning side dishthe long, thin folds of zucchini have visual élan to spare, perking up every plate they touch. Ingredients:
2 pounds zucchini |
2 tablespoons vegetable oil, divided |
1 tablespoons chopped fresh tarragon |
1 teaspoon fresh lemon juice, or to taste |
Directions:
1. Cut zucchini lengthwise into 1/8-inch-thick slices with slicer.
2. Heat 1 Tbsp oil in a 12-inch nonstick skillet over medium-high heat until hot, then sauté half of zucchini with 1/4 tsp each of salt and pepper, stirring and turning frequently with tongs, until just tender, about 3 minutes. Transfer to a bowl and repeat with remaining oil and zucchini.
3. Return first batch of zucchini to skillet. Add tarragon, lemon juice, and salt to taste and toss to combine.
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