Ingredients

• 2 pounds zucchini
• 2 tablespoons vegetable oil, divided
• 1 tablespoons chopped fresh tarragon
• 1 teaspoon fresh lemon juice, or to taste
• an adjustable-blade slicer

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Instructions

1. Cut zucchini lengthwise into 1/8-inch-thick slices with slicer.
2. Heat 1 Tbsp oil in a 12-inch nonstick skillet over medium-high heat until hot, then sauté half of zucchini with 1/4 tsp each of salt and pepper, stirring and turning frequently with tongs, until just tender, about 3 minutes. Transfer to a bowl and repeat with remaining oil and zucchini.
3. Return first batch of zucchini to skillet. Add tarragon, lemon juice, and salt to taste and toss to combine.