Corn and Zucchini Saute

* 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).