News flash… sometimes I get stuck in a rut when making dinner! It’s a struggle to come up with different side dishes instead of always relying on the same ones. This creamy lemon tarragon zucchini is a different way to use zucchini and makes a nice change.
I like to garden and try to grow a lot of my own veggies in the backyard. Some years the garden is smaller or bigger than others (usually depending on whether it was a baby year!), but I love having this stress-relieving hobby that helps the kids learn where (real) food comes from.
Zucchini is a great choice for backyard gardens. It’s easy to grow and only asks for a little attention and sunlight. It does require a lot of space though! This is usually not a problem since just a couple plants will yield a lot of zucchini.
We like to use zucchini to make:
Tarragon: An Underrated Herb
I found tarragon to be pretty surprising the first time I tried it. French tarragon has a strong licorice-like taste. It’s used in French sauces and is usually paired with chicken, fish, and vegetables.
We’ve used it for seasoning our Thanksgiving turkey as well as in maple tarragon carrots. Sometimes I add it to my herb-infused compound butter recipe instead of some of the other herbs and melt it over salmon.
This recipe calls for fresh tarragon (maybe this is the year to add it to my indoor herb garden), but dried will also do!
Lemon Tarragon Zucchini: A Fast and Simple Side
This creamy zucchini couldn’t be much simpler to make. I saute the zucchini in butter then add cream, lemon zest, and tarragon at the end. The whole dish only takes about ten minutes from start to finish.
If you decide the licorice flavor of tarragon isn’t for you, you could swap it out for basil or even cumin. Whatever you decide, give this tasty, fast side dish a try.
Need ideas for other fresh, healthy sides? I’ve found that a meal planning program can help by storing recipes that I’ve tried and liked, and by giving me ideas for new ones.
Creamy Lemon Tarragon Zucchini Recipe
- 1 TBSP butter (or ghee)
- 2 medium zucchini
- 1 TBSP fresh tarragon leaves
- 2 tsp lemon zest
- ? cup heavy cream (or coconut milk)
- ¼ tsp salt
- Heat a medium pan over medium-low heat.
- Melt the butter in the pan.
- While the butter is melting, chop the zucchini into bite-size pieces.
- Saute the zucchini in the butter for 5–7 minutes or until tender.
- While the zucchini is cooking, remove the tarragon leaves from the stems and chop the leaves.
- Stir in the chopped tarragon, lemon zest, cream, and salt.
- Serve immediately and enjoy!
Do you have a different zucchini recipe that you enjoy? I’d love to hear about it!