ZUCCHINI RIBBONS w/TARRAGON

By BobD

Ingredients

• Equipment:
• 4 SERVINGS
• Any simple grilled meat would work well alongside this stunning side dish.
• 2 pounds zucchini
• 2 tablespoons vegetable oil, divided
• 1 tablespoons chopped fresh tarragon
• 1 teaspoon fresh lemon juice, or to taste
• an adjustable-blade slicer

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

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 saute 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.