6 tbsp. (3/4 stick) butter
1/3 c. thinly sliced green onions
4 c. fresh kernel corn (8 med. ears)
2 c. sliced zucchini (1/4 inch slices)
1 med. tomato, chopped
1 tbsp. finely chopped parsley
1/2 tsp. salt
1/4 tsp. basil leaves
1/8 tsp. pepper

In saucepan or skillet melt butter; saute onions. Add corn and zucchini. Cook, stirring occasionally, until vegetables are tender. Stir in tomato, parsley, basil, salt and pepper. Serves 6.