2 lb. sm. zucchini or summer squash or a combination of both, cubed
1/2 c. chicken broth
2 tbsp. white wine
1 shallot, minced
1 tbsp. cornstarch
1/2 tsp. tarragon
1-2 tsp. Dijon mustard
1 tbsp. butter

Microwave zucchini in 1 1/2 quart dish for 5 to 7 minutes (high power) until tender crisp; drain.

Microwave remaining ingredients, except butter, 2 to 3 minutes, turning and stirring several times. Return drained zucchini and heat additional 30 seconds, then stir in butter. Serves 4.