If you don't have any baby squash, just slice up some regular-sized ones.
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
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.
