*  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
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 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).