TARRAGON SAUTEED ZUCCHINI

SAUTEED ZUCCHINI WITH TARRAGON (for six)

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3 large or 6 small zucchini

1 tablespoon butter

2 tablespoons vegetable oil

1 tablespoon minced shallots or onion

1 teaspoon minced fresh tarragon or ½ teaspoon dried

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1. Wash and dry the zucchini, trim off the ends and cut the zucchini into 1 inch lengths. Cut each length through the center into two.

2. Heat butter and vegetable oil in a large skillet, add shallots or onion and the zucchini and saute 5 to 6 minutes. Add tarragon, toss and serve.

SERVE WITH:

Baked halibut fillet en piperade

from Craig Claiborne, The New York Times Cookbook

 

 

 

 

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