Corn & Zucchini Saute
Source of Recipe
The Washington Post
List of Ingredients
4 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, minced
4 ounces button mushrooms, 1/2" dice
3 medium zucchini, 3/4" dice
2 cups frozen corn kernels, thawed
3 tablespoons chopped fresh dill
salt and pepper to tasteRecipe
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 through. Remove from the heat, add the dill and salt and pepper to taste, and toss. Serve immediately.
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