1/4 c. butter
2 c. chopped zucchini
1 sm. green pepper, chopped
1 sm. onion, chopped
1 can (7 oz.) Mexican corn
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. basil leaves
1/2 tsp. oregano
2 sm. tomatoes, chopped

Melt butter in skillet, add all ingredients except tomatoes. Saute over medium heat until vegetables are tender and most liquid has evaporated, stirring occasionally about 10 minutes. Stir in tomatoes, heat through and serve. Delicious! Always use butter.