Baked Zucchini and Tarragon
This recipe is one of those happy mistakes from a tray of zucchini that was left in the wood-fired oven too long. We can’t get enough of the resulting smash.
Cook with our Lamb in the Wood Oven recipe.
Ingredients 4
4 zucchini, medium, sliced in half lengthways
1 tbsp unsalted butter
6 tarragon sprigs, large, leaves picked and chopped
1⁄2 lemon
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Method 4
About 1 hour before the lamb (see our Lamb in the Wood Oven recipe) is finished cooking, add the to the same baking tray to cook. Roast for 20 minutes until completely cooked through and soft.
Remove from the oven and transfer to a bowl. Mash with a fork and season with salt and black pepper.
While the is still warm, add the and stir in as it melts. Set the zucchini mixture aside to cool to room temperature.
To serve, add the chopped to the zucchini mixture and season with a squeeze of .
