1 1/2 lbs. sm. zucchini
1 pt. cherry tomatoes, cut in halves
3 tbsp. butter
2 tsp. fresh lemon juice
1 tsp. salt
1/4 tsp. sugar
1/8 tsp. freshly ground black pepper

Make sure the zucchini are uniform in size. Wash but do not peel them. Slice them about 1/2 inch thick. Put in a skillet, add boiling water to cover. Cook, covered, until barely tender, about 10 minutes. Drain well. Return the zucchini to the skillet and add the tomatoes, butter, lemon juice, salt, sugar and pepper. Toss gently to mix. Taste, add more seasoning if necessary. Cover and simmer until the tomatoes are heated through, about three minutes.