Snapper with Zucchini and Tomato

Lemon juice and zest add spice to this zucchini and tomato snapper for dinner for two. Do not forget to add vermouth — it gives the vegetables a pleasant aroma.
Preheat a large nonstick skillet over medium-high heat. Add 1 teaspoon of oil to the skillet; stir to coat. Sprinkle the fish with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the fish to the pan; cook for 3 minutes on each side or until desired browning. Remove the fish from the pan; keep warm. Add the vermouth; cook until the liquid has almost evaporated. Add the zucchini, shallots, oregano, lemon zest, 1 teaspoon oil, and 1/8 teaspoon salt; simmer for 3 minutes or until the zucchini is tender.Combine the zucchini, tomato mixture, remaining 1/8 teaspoon salt, remaining 2 teaspoons oil, basil, and juice; mix gently. Serve with fish.