Zucchini with Creamy Peas and Herbs | America's Test Kitchen

Ingredients

• 5 medium zucchini (about 8 ounces each), ends trimmed
• Table salt
• 1 tablespoon vegetable oil, plus 1 additional teaspoon
• 1 bunch scallions, white parts chopped fine, green parts sliced thin
• 1 cup frozen peas, thawed
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh dill leaves or mint
• Ground black pepper
• Lemon wedges, for serving