Any simple grilled meat would work well alongside this stunning side dish—the long, thin folds of zucchini have visual élan to spare, perking up every plate they touch.
Recipe information
Total Time
15 min
Yield
Makes 4 (side dish) servings
Ingredients
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
Preparation
Step 1
Cut zucchini lengthwise into 1/8-inch-thick slices with slicer.
Step 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.
Step 3
Return first batch of zucchini to skillet. Add tarragon, lemon juice, and salt to taste and toss to combine.
