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I saw a dish in a newspaper that had ribboned both carrots and zucchini. I had never seen that before and had some Zucchini on hand. I did not like their seasoning, I don't remember why, so I was just using the salt and pepper when I saw the Tarragon in my cabinet and took an intuitive leap and it worked out fantastic. This is a delicious dish any time of year.
Slice Zucchini with a mandoline or a vegetable peeler into thin ribbons. In a large nonstick skillet, melt the butter. Add the salt and pepper to taste. Rub the dried Tarragon between your palms over the Zucchini. Toss once or twice and cook over medium low heat till just crisp tender.
Make lots of it often
This recipe was provided by Courtney Morgana from Marrietta.