4 zucchini, trimmed & scrubbed
1 tbsp. finely chopped parsley
1 tbsp. finely chopped tarragon (prefer fresh but may substitute 1 tsp. dried)
Pinch of thyme
1/2 tsp. salt
Freshly ground black pepper
Dash of Tabasco sauce
1 bay leaf
1 tbsp. lemon juice
1/4 c. olive oil
1 clove garlic
1 c. water

Cut zucchini into slices 1/4 inch thick. Place with remaining ingredients in a saucepan. Cover and bring to a boil. Reduce heat and simmer until tender, but firm, 8 to 10 minutes. 6 servings.