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5 from 1 vote

Creamy Lemon Tarragon Zucchini Recipe

Saute zucchini in butter and add tarragon, lemon zest, and cream for a rich and delicious side dish.
Prep Time5 mins
Cook Time7 mins
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 75kcal
Author: Katie Wells


  • 1 TBSP butter (or ghee)
  • 2 medium zucchini
  • 1 TBSP fresh tarragon leaves
  • 2 tsp lemon zest
  • 1/3 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!


Not a fan of tarragon? Try using a few minced basil leaves.


Calories: 75kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 124mg | Potassium: 189mg | Fiber: 1g | Sugar: 2g | Vitamin A: 397IU | Vitamin C: 13mg | Calcium: 22mg | Iron: 1mg