ZUCCHINI RIBBONS WITH TARRAGON

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Zucchini Ribbons with Tarragon image

Provided by Lillian Chou

Categories     Side     Sauté     Vegetarian     Quick & Easy     Mint     Zucchini     Summer     Healthy     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 6

2 pounds zucchini
2 tablespoons vegetable oil, divided
1 tablespoons chopped fresh tarragon
1 teaspoon fresh lemon juice, or to taste
Equipment:
an adjustable-blade slicer

Steps:

  • Cut zucchini lengthwise into 1/8-inch-thick slices with slicer.
  • 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.
  • Return first batch of zucchini to skillet. Add tarragon, lemon juice, and salt to taste and toss to combine.

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