Any simple grilled meat would work well alongside this stunning side dishāthe long, thin folds of zucchini have visual Ć©lan 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 sautƩ 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.
