5 (1 lb.) 2 1/2" diameter zucchini, ends trimmed
2 tbsp. butter, melted (1/4 stick)
Salt
1/4 c. butter (1/2 stick)
1/2 c. minced onions
2 garlic cloves, minced
2 1/2 c. frozen tiny peas, thawed
1/2 tsp. dried tarragon, crumbled
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
1 tsp. lemon juice
Lemon slices, optional
Tarragon sprigs, optional

Peel strips lengthwise from zucchini to create striped appearance. Cut into 1 1/2 inch lengths. Hollow out pieces from one end using melon baller, leaving 1/4 inch thick sides and 1/2 inch base. Reserve zucchini balls. Cook zucchini cups in large pot of boiling salted water until crisp-tender, about 4 minutes. Rinse with cold water and drain thoroughly. Brush all over with melted butter. Sprinkle inside with salt. Stand in baking dish.

Melt 1/4 cup butter. Add onion and cook until soft, stirring frequently. Add zucchini balls and garlic; stir just until zucchini begins to soften, about 3 minutes. Add peas, dried tarragon, salt and pepper. Stir 1 minute. Add lemon juice. Spoon mixture into zucchini cups. (Can be prepared one day ahead and refrigerated. Bring zucchini to room temperature before continuing.)

Preheat oven to 400 degrees. Bake zucchini until hot, about 7 minutes. Garnish with lemon slices and tarragon sprigs, if desired, and serve immediately.