Baby Squash Saute Szwarc

• 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

1. Trim zucchini or squash and halve lengthwise.
2. Finely chop scallions.
3. In a 10-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and saute zucchini or squash and scallions with zest, pepper, and salt to taste, stirring, 2 minutes.
4. Add vermouth and simmer, covered, until zucchini or squash is crisp-tender, about 2 minutes.
5. Stir in herbs.

zucchini, scallions, unsalted butter, vegetable oil, lemon zest, freshly ground black pepper, parsley, chervil

Taken from www.epicurious.com/recipes/food/views/baby-squash-saute-szwarc-15275 (may not work)