Lemon-tarragon zucchini ribbons
Create a refreshing Lemon-Tarragon Zucchini Ribbons dish that combines fresh tarragon with zesty lemon. This easy side dish is perfect for any meal, showcasing vibrant flavours and simple preparation.
Cook time 15 min
Prep time 15 min
Ingredients:
1 tbsp tarragon (estragon)1 tsp lemon juice
2 tbsp vegetable oil
4 zucchini
Create a refreshing and flavorful dish with our Lemon-Tarragon Zucchini Ribbons recipe. This delightful side dish combines the fresh, herbaceous notes of tarragon with a zesty hint of lemon, making it a perfect accompaniment to any meal. Whether you're looking to elevate a weekday dinner or impress guests at a weekend gathering, these zucchini ribbons will be a hit.
Instructions:
- Begin by washing the zucchini thoroughly under cold water.
- Using a vegetable peeler or a spiralizer, create long, thin ribbons from the zucchini. Work your way around the zucchini until you reach the seedy core, which you can discard or save for another use.
- Place the zucchini ribbons in a large bowl.
- In a small bowl, combine 1 tablespoon of finely chopped tarragon, 1 teaspoon of freshly squeezed lemon juice, and 2 tablespoons of vegetable oil.
- Whisk the mixture until it is well combined and emulsified.
- Pour the tarragon-lemon dressing over the zucchini ribbons in the large bowl.
- Gently toss the ribbons with tongs or a large spoon to ensure they are evenly coated with the dressing.
- Arrange the marinated zucchini ribbons on a serving platter or individual plates.
- Garnish with additional tarragon leaves if desired for a pop of color and extra flavor.
- Serve the lemon-tarragon zucchini ribbons immediately as a refreshing side dish or light salad. Enjoy the fresh, tangy, and herbaceous flavors!
Your Lemon-Tarragon Zucchini Ribbons are now ready to serve! This light and delicious dish combines the subtle flavors of tarragon and the zing of lemon to perfectly complement the tender zucchini. It's a versatile side that pairs wonderfully with grilled meats, fish, or even on its own. Enjoy!
Lemon-tarragon zucchini ribbons FAQ:
This recipe does not require cooking, as the zucchini ribbons are served raw. If you prefer them slightly tender, you can briefly sauté them in a pan for 1-2 minutes.
Fresh tarragon is recommended for the best flavor, but if you only have dried tarragon, use about one-third of the amount (around 1 teaspoon) as it is more concentrated.
You can substitute vegetable oil with olive oil or avocado oil for a different flavor profile. Both can complement the lemon and tarragon well.
Store any leftover zucchini ribbons in an airtight container in the refrigerator for up to 2 days. The dressing may cause the zucchini to become watery, so consume soon for best texture.
Use medium-sized zucchini for the best texture. They have a firm flesh that will hold up well when cut into ribbons.
Tips:
- Use a vegetable peeler to create thin, even ribbons of zucchini for best results.
- Be sure to pat the zucchini dry with a paper towel before cooking to remove excess moisture.
- For an extra burst of flavor, consider adding a pinch of salt and pepper or a sprinkle of finely grated lemon zest.
- If you prefer a warm version, lightly sauté the zucchini ribbons in a pan for 1-2 minutes before adding the other ingredients.
- Fresh tarragon can be substituted with dried tarragon, but use it sparingly as dried herbs are more potent.
Nutrition per serving
4 ServingsCalories 36kcal
Protein 2.48g
Carbohydrates 6g
Fiber 1.96g
Sugar 4.93g
Fat 8g
More recipes
Light and creamy bacon potato soup
A comforting light and creamy bacon potato soup recipe.
12 Dec 2025Honey mustard rosemary chicken thighs
Sweet and tangy honey mustard chicken thighs with rosemary.
08 Jan 2026