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Categories:
zucchini scallions unsalted butter vegetable oil lemon zest freshly ground black pepper parsley chervil
Viewed: 11 - Published at: 3 years agoIngredients
- 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
Method
- 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 saute 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.
