Crumbly Tiger's Tarragon Zucchini

Ingredients for 4 servings:

• 2 large zucchini, approx. 1.6 kg
• 4 sprigs of tarragon, fresh
• 400 ml coconut milk
• 80 ml water
• 1 tsp, leveled smoked salt or regular salt
• some pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with coconut milk – even slightly oversized zucchini can be processed here

Wash the zucchini, trim off the stem and flower end, halve the zucchini lengthwise, and scoop out the soft core and seeds with a spoon. Cut the flesh into approximately 1.2 cm cubes. I used a vegetable chopper for this. The prepared zucchini weighed 1 kg. Just for your information, in case anyone uses the small zucchini, which produces very little waste. Remove the thicker stems from the tarragon and chop the rest. Heat coconut milk with water in a pan, add smoked salt, tarragon, and zucchini cubes, and bring to a boil. Cook over low heat with the lid closed for 12-15 minutes until al dente. Season to taste with pepper and a little more smoked salt, if desired. I had mixed pasta as a side dish and some cherry tomatoes as a garnish.