1/4 c. butter, butter, or vegetable oil
1 med. onion, thinly sliced & separated into rings
1 lg. zucchini, thinly sliced
1 clove garlic, crushed
1 (12 oz.) can vacuum-pack whole kernel corn, drained
1/4 tsp. dill weed
Salt & pepper

1. Melt butter, butter or oil in wok, uncovered, at medium. Add onion, zucchini and garlic; saute until zucchini is tender, about 5 minutes.

2. Stir in corn and dill. Heat through. Season to taste. Garnish with pimento if desired. Reduce to low for serving. Makes 4 servings.