Betsy.at.TKL (10:07:28 AM) :

CORN AND ZUCCHINI SAUTE
Recipe By: The Washington Post
Serving Size : 8

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 tasteIn 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.