This is my take on a recipe I found on Food & Wine. I love using zucchini as pasta! What really makes this dish is the lemon zest and tarragon.
2 lbs small zucchini, julienned on a mandoline lengthwise
3 TBSP butter
6 scallions, sliced thin
Salt & Pepper
2 TBSP tarragon, chopped
1 TBSP lemon zest
1 TBSP fresh thyme
4 oz pecorino grated
In a large skillet melt butter over med high heat, add zucchini, scallions and salt & pepper. Cook until softened, about 8 minutes.
Add the remaining ingredients, stir to combine and serve.