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1. Wash the zucchini and cut into slices or desired shape.
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2. Put the zucchini, butter, salt, pepper, shallots and tarragon in a covered casserole and cook in the microwave oven, stirring occasionally to redistribute the heat evenly, until the zucchini is almost tender (about 6 to 8 minutes).
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3. Add enough cream to enrobe the zucchini, but not enough to drown it. (Cream may be thickened slightly with flour, if desired, but it should not be a thick sauce.)
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4. Bring to a simmer. Sprinkle on the remaining minced tarragon and the parsley.
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NOTE:
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Evaporated milk may be used in place of the heavy cream, if desired. The size and maturity of the zucchini will effect the cooking time. Take care not to overcook, as zucchini should be tender-firm, never mushy, and there will be some residual cooking.
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