Title: Corn and Zucchini Saute
Categories: Side Vegetable
Yield: 8 Servings

4	tb	Unsalted butter
1	tb	Olive oil
1	sm	Onion; finely chopped
4	oz	Button or cremini mushrooms -- 1/2" dice
3	md	Zucchini; 3/4-inch dice
2	c	Frozen corn kernels,; thawed
3	tb	Chopped fresh dill
		Salt and pepper; to taste

In a large saucepan or wok, melt 3 tablespoons of the butter over medium-high heat. Add the olive oil and the onion and cook for 3 to 4 minutes, until onion begins to soften. Turn heat to high and add the mushrooms. Cook, stirring, for 3 to 4 minutes, until mushrooms begin to brown. Add the remaining tablespoon of butter and the zucchini and cook, tossing the vegetables every minute or so until the zucchini is cooked through, about 6 minutes. Add the corn and toss until the corn is heated throug h. Remove from the heat, add the dill and salt and pepper to taste, and toss. Serve immediately.

Per serving: 118 calories, 3 gm protein, 12 gm carbohydrates, 8 gm fat, 16 mg cholesterol, 4 gm saturated fat, 140 mg sodium

The Washington Post

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