It is that time of year when gardens are plentiful with summer vegetables. One of my favorite summer veggies is Zucchini. This is a quick dish that the flavors will change with the herb choice. I used tarragon this time. Tarragon does have a unique flavor. You can omit the scallions or shallots if you choose or use summer squash as well.
1 pound (about 3 medium size) zucchini and or yellow squash
1 shallot or 2 scallions
2 tablespons fresh herbs leaves such as tarragon, parsley or dill or 1 teaspoon dried tarragon or dillweed
2 tablespoon vegetable oil
1/4 teaspoon each salt and pepper
Scrub squash and trim ends. Shred using a shredding disk in food processor. Mince the shallot or trim and thinly slice the scallions. Finely chop the herb.
Heat oil in a large skillet. Add shallot(if using scallions, they will be added later) and stir over medium-low heat – 1 minute until soft.
Increase heat to high. Add zucchini and cook 2 minutes or until crisp-tender, stirring and turning constantly.
Stir in herbs and scallions. Cook and stir 15 to 30 seconds longer until any liquid reserved from the squash has evaporated. Season with salt and pepper.