Zucchini with Herbs

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This uniquely flavored side dish is simple and delicious. The tarragon and shallots enhance the zucchini without overpowering. It’s quick to make and always enjoyed.


  • 3 large or 6 small zucchinis
  • 1 T butter
  • 2 T olive oil
  • 1 large shallot (or small onion)
  • 1 t tarragon


  • Wash and dry the zucchini. Trim the ends and then cut into 1-inch lengths. Cut each length through the center into two halves.
  • Heat the butter and oil in a large skillet (medium high/high works best). Once the pan is warmed add the shallots and zucchini. Saute for 5-10 minutes or until your preferred level of doneness. I like to see some browning.
  • Add the tarragon and toss together.
  • Serve immediately.


  • This recipe is from the New York Times Cookbook here.

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