Heat the extra-virgin olive oil and 1tablespoon of the trans fat-free butter substitute or the butter in a large, deep skillet over medium heat. Add the shallots, zucchini, tomatoes, vegetarian chicken, sage, oregano, thyme, basil, white wine, and alittle sea salt and pepper. Stir to coat with the oil. Cover and bring to a simmer for about a minute. Cook, covered, at a simmer, for about 5 minutes, stirring occasionally, until the zucchini are crisp-tender to your preference. (When you stir the mixture, use the back of the spoon to press the tomatoes to crush them.)
Uncover and continue cooking for a minute to reduce the liquid slightly. Taste for seasonings.