*  Exported from  MasterCook II  *
  
                           CORN AND ZUCCHINI SAUTE
  
  Recipe By     : 
  Serving Size  : 8    Preparation Time :0:00
  Categories    : Rcrockett                        Side Dishes
                  Vegetables
  
    Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
     4      tablespoons   unsalted butter
     1      tablespoon    olive oil
     1      small         onion -- finely chopped
     4      ounces        button or cremini mushrooms -- 1/2″ dice
     3      medium        zucchini -- 3/4-inch dice
     2      cups          frozen corn kernels, -- thawed
     3      tablespoons   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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  NOTES : 
         
         This quick saute is both flavorful and easy. Have all the
         ingredients cut up and ready to go beforehand. At the last
         minute, enlist a helper and have him or her cook the dish
         while you start placing the rest of the food on the table
         (or vice versa).

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