jacques pepin's herbed sauteed zucchini

3 whole zucchini
select long, firm, and shiny ones, about 1.5 pounds, yields about 7 cups when julienned
1/4 cup vegetable oil
1 tbsp chives
1/2 tsp salt
1/4 tsp black pepper
freshly ground
1 tbsp butter
1 whole tomato
cut into 1/2-inch pieces, about 1 cup
This easy side made great use of leftover ingredients we had on hand. The zucchini should be layered thin in the skillet so that it can brown. When stacked too high, it will steam and soften, but won't brown.
Cut the zucchini into 1/4-inch by 2.5-inch julienne strips. First cut them lengthwise, then stack and cut again.
Warm the oil in the skillet over high. When hot, add the zucchini, layered on no higher than 1/2-inch thick. Sauté for 4-5 minutes until soft and slighly transparent, but not soggy.
Add the chives, salt, pepper, and butter. Toss or stir to combine.
Last, add the tomato, toss, then serve.
source: Jacques Pepin