Corn And Zucchini
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- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 4 ounces mushrooms, 1/2-inch 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 deep skillet, 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
Source - "The Washington Post" as posted by R. Crockett