Active Time

　　15 min

　　Total Time

　　15 min

　　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.

　　

Ingredients

Makes 4 (side dish) servings

　　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

　　

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.