Handwritten recipe card for Zucchini Julienne
by: salvagedrecipes

Sautéed Zucchini Julienne

Zucchini Julienne
Zucchini Julienne is a classic American vegetable side dish that became especially popular during the 1960s and 1970s when home cooks were looking for simple ways to prepare abundant summer squash. Cutting zucchini into thin matchstick strips allows it to cook quickly while maintaining a tender-crisp texture. A small amount of butter, salt, pepper, and fragrant tarragon highlights the vegetable's naturally mild flavor without overpowering it. This vintage recipe showcases how just a handful of pantry staples can transform fresh garden zucchini into an elegant accompaniment for roasted meats, poultry, or fish. Its quick preparation, fresh flavor, and timeless simplicity make it a favorite whenever zucchini is in season.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 196 kcal

Ingredients
  

  • 3 lb zucchini (medium )
  • ½ cup butter (or margarine)
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp dried leaf tarragon (crumbled)

Instructions
 

Step 1: Prepare the Zucchini

  • Trim the ends from the zucchini.
  • Cut the zucchini into approximately 2-inch by ¼-inch julienne strips.

Step 2: Sauté the Vegetables

  • Melt the butter in a large skillet over medium heat.
  • Add the zucchini.
  • Sauté until the zucchini is just tender.

Step 3: Season

  • Stir in the salt.
  • Add the pepper.
  • Sprinkle in the crumbled tarragon.
  • Cook just until the seasonings are evenly blended.

Step 4: Serve

  • Serve immediately while warm.

Tips

  • Use fresh garden zucchini for the sweetest flavor.
  • Replace butter with olive oil for a lighter version.
  • Add minced garlic during the last minute of cooking.
  • Finish with grated Parmesan cheese.
  • Substitute fresh tarragon if available.
  • Add sliced yellow squash for color.
  • Sprinkle with toasted almonds for crunch.
  • Finish with a squeeze of fresh lemon juice.
  • Add fresh parsley before serving.
  • Cook only until tender-crisp to prevent mushy zucchini.

Nutrition

Calories: 196kcalCarbohydrates: 9gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 46mgSodium: 646mgPotassium: 516mgFiber: 3gSugar: 6gVitamin A: 765IUVitamin C: 31mgCalcium: 35mgIron: 0.8mg
Keyword comfort food, easy side dish, garden harvest, sautéed vegetables, summer vegetables, tarragon, vintage recipe, zucchini