1
In a cast iron skillet, sear the zucchini, cut in matchsticks, in 1/2 tablespoon olive oil. Add chopped capers, scallions and garlic with another 1/2 tablespoon olive oil, and saute for about 2 minutes.
2
Transfer the chopped capers, onions, garlic and zucchini to a nonstick skillet or saucepan and stir in the flour over medium heat.
3
Stir in the broth, wine, half and half, pepper and basil and cook on medium heat, stirring frequently, until bubbly.
4
Serve the sauce immediately, over fish or pasta. Accompany with fresh lemon wedges for squeezing.