Ingredients
Scale
- 1/2 tablespoon butter
- 1 medium zucchini, chopped
- 1 tablespoon fresh tarragon leaves, minced
- 1/4 cup heavy cream (or 24 hr cultured sour cream for GAPS)
Instructions
- Heat a medium pan over medium-low heat.
- Melt the butter in the pan.
- Saute the zucchini in the butter for 5 – 7 minutes until tender, adding in the tarragon & cream in the last minute.
- Salt to taste & enjoy.