Snapper with zucchini and tomato

1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan swirling to coat.

2. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over fish.

3. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.

4. Remove fish from pan; keep warm.

5. Add vermouth or white wine; cook until liquid almost evaporates.

6. Add zucchini, shallots, oregano, lemon rind, 1 teaspoon oil, and 1/8 teaspoon salt; sauté 3 minutes or until zucchini is tender.

7. Combine zucchini mixture, tomato, remaining 1/8 teaspoon salt, remaining 2 teaspoons oil, basil, and juice; toss gently. Serve with fish.

8. ***Serve with parsley orzo