2 lbs. med. red potatoes
3 med. zucchini (about 1 lb.)
4 tbsp. butter, divided
1 1/2 tsp. tarragon
1 tsp. chives, chopped
1/2 tsp. salt
1/2 tsp. pepper

Cook potatoes 25 minutes or until tender, drain. Cut zucchini in 1/4 inch slices. In skillet, heat 2 tablespoon butter over medium heat. Add zucchini, cook 3 minutes. Cut potatoes into chunks. Add to zucchini. In saucepan, heat remaining butter, tarragon, chives, salt and pepper. Pour over vegetables, toss gently. 6 servings. 195 calories.