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Taking the place of regular spaghetti, julienned zucchini gets a creamy, herby sauce of tarragon, lemon juice, and olive oil, which accents the zucchini's natural flavors. Instead of getting cooked, the zucchini is sprinkled with salt and then drained.
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About the author: Will Gibney is a summer intern at Serious Eats and loves being around so much food. He recently found true love in a Jamón de Bellota in Spain.