Soon, my garden will be overrun with zucchini. I alway make sure that I plant enough and usually I end up with much more than I can use. Doesn’t everyone? And, when I’m not looking some will grow to be the size of babies! Like pasta, zucchini is a great carrier of flavors and sauces. A nifty julienne tool (from kuhn Rikon)inspired this recipe. You can also use a benringer or mandoline, but this little gizmo is fun to use. I make this recipe all summer long with a variety of dressings, but this is my favorite. It’s light and healthy…a great side dish or perfect for lunch.
. 8 small zucchini (about 2 pounds)
. 1 tsp salt
. 3 tablespoons tarragon leaves
. 2 tablespoons fresh lemon juice
. 1 cup cream (1/2&1/2)
. 3 tablespoons chives, minced
. fresh ground black pepper
1. Julienne the zucchini, place in a colander, sprinkle with the salt and drain after 1/2 an hour.
Towel out the excess moisture.
2. In a blender, put the olive oil, lemon juice, tarragon leaves and cream.
3. Blend until creamy and all the ingredients are fully incorporated.
4. Toss the zucchini with the sauce (amounts determined by taste).
5 Sprinkle with the chopped chives. Grind pepper over mixture to taste.