Sun-Drenched Zucchini Ribbons with Lemon-Tarragon Vinaigrette

Fresh zucchini ribbons tossed in a bright, herbaceous dressing for a vibrant vegetarian side that captures the essence of summer light.

Cuisine: Vegetarian

Category: Salads

Prep: 15 minutes. Cook: 4 minutes.

Serves 4.

Ingredients

• 1 lb zucchini
• 2 tbsp extra-virgin olive oil
• 1 lemon
• 2 tbsp fresh tarragon
• 1 tsp Dijon mustard
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Step 1: Trim ends from 1 lb zucchini and use a vegetable peeler to create thin, continuous ribbons, discarding any tough cores.
2. Step 2: Heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat; add zucchini ribbons and cook for 3-4 minutes until just tender but still crisp, stirring occasionally.
3. Step 3: Remove from heat and transfer to a serving bowl; squeeze juice from 1 lemon over the zucchini, then add 2 tbsp fresh tarragon, 1 tsp Dijon mustard, 1/4 tsp sea salt, and 1/8 tsp freshly ground black pepper. Toss gently until evenly coated.