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By Craig Claiborne
Wash and dry the zucchini. Trim off the ends and cut the zucchini into one-inch lengths. Cut each length through the center into two.
Drop the zucchini into boiling salted water to cover and simmer for twelve to fifteen minutes, until zucchini are tender but not mushy. Drain well in a colander.
Melt the butter in a large skillet, add the shallots, and cook briefly. Add the tarragon. Toss the zucchini in the skillet until coated with butter. Serve immediately.
© 1966 Craig Claiborne estate. All rights reserved.