Zucchini Ribbons with Tarragon

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.

Yield: 4

Featured Ingredients

This fine grained salt is Portugal’s answer to French Fleur de Sel. Both salts are skimmed from the top of the drying pile, making them... Size Options
$5.99 Glass jar, 1/2 cup (wt. 3.0 oz)
Also known as an estragon herb, the beautiful, strong, pure, sweet nature of French tarragon is beyond compare. It is often used in salad... Size Options
$4.99 Glass jar, 1/2 cup (wt. 0.5 oz)

Zucchini Ribbons with Tarragon Recipe

Preparation Instructions

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.

Yield: 4
Helpful Hints

Make lots of it often


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