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Corn And Zucchini Saute




Source of Recipe


The Washington Post


List of Ingredients




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


Recipe



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.

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