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Creamy Tarragon Zucchini

  • Author: Melanie Christner - Honest Body


  • 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)


  1. Heat a medium pan over medium-low heat.
  2. Melt the butter in the pan.
  3. Saute the zucchini in the butter for 5 – 7 minutes until tender, adding in the tarragon & cream in the last minute.
  4. Salt to taste & enjoy.

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