12 baby zucchini or 3 med. zucchini (18 oz.)
1 med. yellow summer squash or 5 baby yellow ones
2 tbsp. water
1/2 c. chicken broth
2 tbsp. dry white wine
1 shallot, finely chopped
1 tbsp. cornstarch
1 1/2 tsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
1 tsp. Dijon style mustard
1/2 tsp. pepper
1 tbsp. butter, softened

If using baby zucchini and baby summer squash in this recipe, keep the squash whole. If using medium zucchini and summer squash, bias-slice the squash into 1/4 inch slices. If the squash slice are large in diameter, then halve the slices crosswise.

Place the zucchini and the summer squash in a 2 quart microwave-safe casserole. Add the water. Micro-cook the squash, covered, on 100% power for 5 to 7 minutes or until the squash is crisp-tender, stirring once. Drain the squash. Cover the squash to keep warm.

In a 2 cup glass measure combine the chicken broth, the dry white wine, the finely chopped shallot, the cornstarch, the tarragon, the mustard and the pepper. Cook the mixture uncovered, on high for 2 to 3 minutes or until thickened and bubbly, stirring after every minute. Stir in the butter.

To serve, pour some of the wine-mustard sauce over the squash and toss gently. Serve the squash at once with the remaining sauce. Makes 6 side-dish servings.

(Note: This recipe is not recommended for low-wattage ovens.)