Corn And Zucchini Saute

Ingredients:

4 tb Unsalted butter
1 tb Olive oil
1 sm Onion; finely chopped
4 oz Button or cremini mushrooms
--- 1/2" dice
3 md Zucchini; 3/4-inch dice
2 c Frozen corn kernels,; thawed
3 tb Chopped fresh dill
Salt and pepper; to taste

Method:

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