Zucchini with Tarragon Butter

Serves 4

Zucchini with Tarragon Butter

2 medium zucchini, cut into ½-inch rounds
1 small leek, white and very light-green parts cut into thin half-moon slice
2 tablespoons low-sodium chicken broth, vegetable broth, or water
1 tablespoon unsalted butter
Salt and freshly ground black pepper
2 teaspoons chopped fresh tarragon or dill
 
Combine the zucchini, leeks, broth, and butter in the 1-quart 360 by Americraft pot. Season with and salt and pepper and cook over medium heat for about 5 minutes until steam just begins to escape from under the lid.
 
Spin the lid to engage the vapor seal then immediately reduce the heat to low. Cook for about 3 minutes until the vegetables are just tender.
 
Uncover and quickly stir in the tarragon. Cover and cook for about 30 seconds to bring the heat inside the pot back up.
 
Remove the pot from the heat and it allow stand off-heat for about 5 minutes until the vegetables are tender. Gently spoon the vegetables into a serving dish and drizzle with the butter sauce. Serve.
 
360 Cooking Tip
Though fresh herbs have a more floral flavor and delicate texture don’t fret if you don’t have any on hand. A pinch of either dried tarragon, thyme, or Herbs de Provence make a perfect substitute as long as they are added to the pot at the very beginning of cooking. This allows enough time for the herbs to soften and for the flavorful essential oils to be released into the sauce.