4 Servings 15 min Cook
1 Tbsp, leaves Tarragon
1 Tsp Lemon Juice
2 Tbsp Vegetable Oil
4 1/2 Medium Zucchini
PREPARATION: Chop tarragon.
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 saut 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.
