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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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If you don't have any baby squash, just slice up some regular-sized ones. This recipe can be prepared in 45 minutes or less. Ingredients:
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 |
Directions:
1. 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.
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