1/4 c. butter
4 c. sliced zucchini
1 1/2 c. fresh corn cut from cob
1/2 c. chopped onion
1/3 c. chopped green pepper
1/2 tsp. salt
1 tbsp. minced fresh dill weed OR
1 tsp. dried whole dill weed

Melt butter in a large skillet; add vegetables and salt. Cover and cook over medium heat 10 to 12 minutes, stirring occasionally. Sprinkle with dill weed.