Title: Zucchini with Corn and Peppers
Categories: Squash
Yield: 6 Servings

3	tb	Butter or margarine
1 1/2	lb	Zucchini; cut in 1/2" cubes
1 1/2	c	Uncooked corn; cut from 3 ears or
1		Frozen (10 oz pkg) corn; thawed
1		Red or green bell pepper; seeded and chopped
1	md	Onion; chopped
1		Clove garlic; minced or pressed
		Salt and pepper

Melt butter in a wide frying pan over medium-high heat. Add zucchini, corn, pepper, onion, and garlic. Cook, stirring frequently, until most of vegetable liquid has evaporated and vegetables are crisp-tender (about 5 minutes). Add salt and pepper to taste.

Per serving (excluding unknown items): 118 Calories; 6g Fat (43% calories from fat); 3g Protein; 15g Carbohydrate; 15mg Cholesterol; 64mg Sodium Food Exchanges: 1/2 Starch/Bread; 1 Vegetable; 1 Fat

Posted to MM-Recipes Digest V4 #5

Recipe by: Easy Basics, p. 143

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