- 1/2 pound baby zucchini or yellow summer squash
- 2 scallions
- 1/2 tablespoon unsalted butter
- 1/2 tablespoon vegetable oil
- 1 teaspoon finely grated fresh lemon zest
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons dry vermouth
- 1 tablespoon chopped fresh parsley leaves
- 1 teaspoon chopped fresh chervil or tarragon leaves
- Trim zucchini or squash and halve lengthwise. Finely chop scallions. In a 10-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté zucchini or squash and scallions with zest, pepper, and salt to taste, stirring, 2 minutes. Add vermouth and simmer, covered, until zucchini or squash is crisp-tender, about 2 minutes. Stir in herbs.