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